Michelin-star chef devastated after burst pipes flood restaurant

Top restaurateur Michael Deane is facing substantial losses after severe flooding closed his flagship Belfast restaurant. The well-known chef said Deanes on Howard Street could be closed for a month with an estimated weekly loss of £30,000 ( €33,400) in takings. That figure doesn’t include the cost of repairs, which he hopes will be met by insurers.



Mr Deane was alerted to an emergency at the upmarket establishment when alarms went off at around 3am yesterday. He found the floor of the Michelin-starred establishment flooded with two inches of water after it cascaded through the ceiling. It is thought pipes may have frozen over and burst on Saturday night.

“It’s a disaster,” Mr Deane said. “We have around 40 members of staff here. The ceiling will have to come out and there’s an awful lot of damage. The air conditioning units are affected and there’s water running down the walls over some of the paintings we have up. With January being a quiet month anyway, it has basically brought this business to its knees — but at least nobody has been hurt.”

The restaurant had been open for business on Friday and Saturday.

“We didn’t expect to come in on a Monday morning and find this. It’s like someone put a petrol bomb through the window. But we just have to pick ourselves up and get on with it though these are hard times with all restaurants fighting for every customer and grasping every penny.”

Instead of customers, the restaurant swarmed with insurers, structural engineers, electricians, plumbers and architects. He said his businesses had been targeted in robberies — but the present crisis was the worst yet. “I’m a bit stunned, things like this put the heart out of you.”

The premises was formerly split into Deanes Brasserie downstairs and fine dining establishment Restaurant Michael Deane upstairs. But around three years ago, Restaurant Michael Deane was closed and the ‘fine dining’ moved downstairs and renamed Deanes.

Mr Deane, who is married to former UTV news presenter Kate Smith, also owns Deanes Deli at Bedford Street, Deanes at Queen’s in south Belfast, and Simply Deanes at The Outlet shopping mall in Banbridge, Co Down.

Empire Nightmares As Ramsay Loses Star

Gordon Ramsay's empire received a fresh blow after his restaurant at Claridge's lost its single Michelin star in the latest edition of the guide. But the celebrity chef retained his place at the top of the tree, with his Chelsea restaurant keeping its coveted three stars, one of only four in the country to hold the honour.



Alain Ducasse at The Dorchester joined Ramsay, Heston Blumenthal and Alain Roux in the three-starred elite of Great Britain and Ireland. Mr Ducasse, whose restaurant at The Dorchester Hotel in London won the coveted three stars, said: "To receive such prestigious recognition from Michelin is a great honour. The team here has worked very hard to maintain the level of service and cuisine, and I am very proud of our achievements."

This year's guide also featured one new two-star, for Brett Graham at The Ledbury in Kensington, London, and 18 new one-star establishments. These included the Sienna, a small, family-run restaurant in Dorset, and The Harwood Arms, the first pub in London to achieve this accolade.

There were also three new stars in Scotland and three in Wales. Michelin Guide editor Derek Bulmer said: "Last year was clearly a difficult year for hotels and restaurants but those establishments who reacted by being more flexible and creative appear to be riding the storm. Value for money has also been an important factor and we have awarded 28 new Bib Gourmand awards - 'good food at moderate prices' - which reflects this. Chefs have had to be more resourceful and restaurants have had to adapt to changing eating habits. Some have even introduced 'credit crunch' menus to help fight the recession. Long-established restaurants have proved to be resilient but we have also seen plenty of new openings."

The Michelin Guide first introduced its restaurant star system in 1926, adding the two- and three-star rankings during the early 1930s. This year, Britain has more stars in the guide than ever, with 140 restaurants receiving the honour. The updated guide for 2010 will be released next Thursday.

30 hotels offer 2,010 free nights in Galway

CASH-STRAPPED Galway hotels are returning to the pre-Celtic Tiger practice of closing for the first two months of the year in an effort to ride-out the recession and stave-off closure.

But in a major drive to drum up tourism business in Galway this month, 30 of the city hotels that are remaining open are offering 2010 rooms free of charge to holiday-makers on a first-come, first served basis for the remainder of January to celebrate the opening of the Galway to Dublin motorway.

The local Irish Hotel Federation (IHF) has confirmed to the Sentinel that several hotels in Galway have decided to close for January and February because of the lack of demand for hotel space in the city.

The practice of closing in the early part of the year, which was a regular occurrence in many hotels in the 1980s and 1990s but which was largely abandoned after 2000, is a sensible option, according to hotel representatives.

Last year, many hotels in Galway adopted a ‘wait and see’ strategy and closed during weekdays in January and February but have now decided to go ‘all out’ and shut temporarily to protect their businesses and jobs in the long run, according to Paul Gill, Chairman of IHF, Galway branch.

Mr Gill said many hotels in Galway used to close in the first two months of the year during the 1980s and were on three-day weeks when the September 11 terrorist attack in New York severely hit the industry, but he added that those hotels that temporarily closed their doors are still thriving and trading today.

“I know of several hotels that have decided not to open in January and February – I’m not going to get into how many or which ones but it is happening because the demand for rooms just isn’t there,” said Mr Gill, who admitted he considered closing his Claregalway Hotel for a number of weeks in the New Year but decided remaining open was better for the long-term interest of the business.

“There are hotels that are making these decisions in order to protect their business and they will do so depending on their cost base. For some it makes sense in the long term to close in January and February and for others it doesn’t make sense."

Another tough year but business sentiment more optimistic

As less fly abroad, Fáilte Ireland to launch new Home Holiday campaign.

Following a very difficult season in 2009, the Irish tourism industry is relatively more optimistic about its prospects for this year, with almost two thirds of operators expecting that business in 2010 will be similar or better than in 2009 according to the latest Failte Ireland Tourism Barometer.

Tourism revenue declined by almost 17% in 2009 to €5.2 billion - its lowest level since 2004, reflecting difficult trading conditions in key overseas markets, most notably Britain and the United States and intense price competition within the accommodation sector, particularly hotels. The number of overseas visitors travelling to Ireland fell by 12% and as expected, domestic trips within Ireland are estimated to have declined by about 5%.

Introducing Fáilte Ireland’s End of Season Review and Outlook, Mr Redmond O’Donoghue, Chairman of Failte Ireland emphasised –
“The downturn in international tourism witnessed over the second half of 2008, accelerated during 2009 and made for an ugly year of trading for many businesses. That said, it is hoped that 2010 will be ‘the last tough year’ in what has been the most challenging cycle that Irish tourism has experienced. Businesses successfully trading through 2010 will have proved themselves resilient and capable of taking full advantage of the inevitable global economic upturn. We, in Fáilte Ireland, have already refocused much of our investment towards supporting businesses and employment through the next 12 months and positioning the industry best for a recovery which we believe will begin in some markets from the second half of the coming season.”

Prospects for 2010
The current indications are that 2010 will be another tough year for Irish tourism as many key markets continue to battle adverse economic conditions. The prospects for some markets, such as Germany and other key Continental European markets appear relatively favourable and growth is expected in 2010. Larger traditional markets including Britain and the United States will remain challenging, regardless of exchange rates. Home market prospects remain unclear although consumer research indicates further potential as Irish people cut back on foreign trips. Overall, tourism operators are more optimistic about the coming season than they were a year ago. Heading into last year, only 20% of tourism operators expected business to either hold or improve. This year, 63% expect 2010 to be on a par or better than 2009. A majority expect employment levels in 2010 to be the same as 2009, while less than one in twenty acknowledge the prospect of any increase.

Successful steps taken by individual businesses in 2009 to cut costs substantially paid off and have put the industry on a stronger footing than a year ago. However, many businesses are now expressing deep concern about the continuing high cost of Local Authority charges, energy and insurance.

Fáilte Ireland’s CEO, Shaun Quinn, drawing on these indicators, pointed out - “This time last year, as we surveyed the tourism landscape, the outlook amongst tourism operators was universally bleak, prompting a widespread belief that 2009 was all about survival. This year the tectonic plates of business sentiment are shifting somewhat. Now operators are expressing greater confidence about the immediate future and at the very least are expecting greater stability upon which to begin recovering market share. That said, 2010 will still be a year of tough trading. Pressure on revenues remains intense and while many operators have taken tough steps to reduce those costs within their control, the continuing high level of local authority charges, energy costs and to a lesser extent restrictive pay structures are collectively placing an undue burden on the industry. Hopefully, this year will be the one where we turn the corner. However, there is no room for complacency and Fáilte Ireland will be stepping up its efforts – from helping to sustain individual businesses to stimulating consumer demand – to develop Irish tourism to reach its full potential”.

10 best Irish Hotels for 2010

The Good Hotel Guide has just announced its hot list for 2010. Pól Ó Conghaile picks his favourites around the country.


Rosleague Manor, Letterfrack, Co Galway
Those familiar with the Foyle family's manor house in Connemara won't be surprised to see it win the César Award for Irish Hotel of the Year 2010. Mark Foyle, who has taken over day-to-day running of the business from his father, Edmund, is singled out as "a personable manager, involved in all aspects of the hotel". The guide also sings the praises of Pascal Marinot's "uncomplicated menus", Rosleague's elegant lounges and stunning views. Nice.

Details:
Rosleague Manor (095 41101; rosleague.com) has B&B from €80pp, set dinner at €48 and B&B with dinner from €105pp. Open from Easter to Halloween; accepts group bookings off-season.

Lorum Old Rectory, Bagenalstown, Co Carlow
Bobbie Smith's mid-Victorian pile is perfectly positioned in the Barrow River Valley, just beneath the Blackstairs Mountains. Good Hotel Guide readers are enamoured with the communal dinner Bobbie serves around a large mahogany table ("I plan what I am going to cook and discuss it with the people staying," she says). The spacious, high-ceilinged bedrooms (ask for a four-poster bed) also merit a mention. There's a leisurely breakfast, and Lorum is an ideal staging post for Carlow's garden trail.

Details:
Lorum Old Rectory (059 977 5282; lorum.com) has B&B at €70pps, set dinner at €48 and B&B with dinner from €123pps. Open from March to November.

Seaview House, Bantry Bay, Co Cork
The Good Hotel Guide commends Seaview's value for money. "The hotel runs like clockwork," chimes one report -- due in no small part, one suspects, to owner Kathleen O'Sullivan ("nothing passes her by"). Set above Bantry Bay in Ballylickey village, other clever touches in the Victorian four-star include fresh flowers, an airy conservatory extension to the restaurant, mini-suites, rich fabrics and a triple AA rosette dinner menu that is priced, in a zeitgeisty gesture, according to the number of courses taken.

Details: Seaview House (027 50073;seaviewhouse hotel.com) has B&B from €70pps, set dinner from €35 and B&B with dinner from €95pps. Open from March to November.

Richmond House, Cappoquin, Co Waterford
The "pleasantly old-fashioned feel" of Paul and Claire Deevy's Georgian house, set in the Blackwater Valley, has once again caught the eye of Good Hotel Guide readers. Interiors stuffed with antiques and chintz furnishings are singled out, as is the long-serving staff. The cooking "majors" on local produce, there's an "imaginative" wine list and scones arrive straight from the oven. Background music is the only criticism.

Details: Richmond House (058 54278; richmondhouse.net) has B&B from €70pps, set dinner from €55 and two nights' B&B plus one dinner from €160pp. Open from mid-January to mid-December.

Flemingstown House, Kilmallock, Co Limerick
Imelda Sheedy-King can permit herself a blush. The owner of this 18th-century gem is "the heart and soul of the place", the "perfect hostess, attending to every detail", according to Good Hotel Guide reports. The five-bed house is "comfortable" and guests are advised to give plenty of notice (and bring their own wine) if they wish to avail of Imelda's cooking. Add-ons include "fluffy towels" and Wi-Fi, and spacious bedrooms boast views of the Ballyhoura Mountains.

Details: Flemingstown House (063 98093; flemingstown.com) has B&B from €60pps, set dinner at €45 and "special rates" for stays of more than one night. Open from March to October.

Currarevagh House, Oughterard, Co Galway
Currarevagh House (pronounced 'Curra-reeva') is run by June Hodgson and her son Henry. Henry's wife, Lucy, is the chef. June's husband, Henry Sr, is retired, "though he still takes pleasure in greeting guests old and new". Still with us? It's a family affair, you see.
Fresh flowers, hot water bottles, afternoon tea and an Edwardian breakfast buffet are the highlights of this 15-bed country house, and the family has its own boats and ghillies on Lough Corrib.

Details: Currarevagh House (091 552312; currarevagh.com) has B&B from €80pps, set dinner at €49 and B&B with dinner from €120pps. Open from March to October.

Ballinkeele House, Enniscorthy, Co Wexford
"The real charm of the place lies with the family who look after you," says a regular visitor to this Victorian mansion. John and Margaret are the fifth generation of the Maher family to live here. They offer "well-appointed" bedrooms with communal dinners, plus a Euro-Toques menu featuring home-grown vegetables. The house stands on a working farm and a large park, with lakes and woods all crying out for ambles.

Details:
Ballinkeele House (053 913 8105; ballinkeele.ie) has B&B from €90pp, set dinner at €48 and B&B with dinner from €108pps. February to November.

Coopershill, Riverstown, Co Sligo
Enjoy old-fashioned hospitality in a Palladian mansion where candlelit dinners are served with the family silver and "we can boast that the distance from farm to plate for 75pc of the ingredients is 200 metres", the O'Hara family says. Set on a Sligo estate teeming with mature woodland and red deer, Coopershill is plump with 18th-century furniture. Ask for a room with a four-poster.

Details:
Coopershill (071 916 5108; coopershill.com) has B&B from €109pp, set dinner at €59 and B&B with dinner from €159pp. Open April to October; house parties by arrangement.

Mornington House, Multyfarnham, Co Westmeath
Owned by the same family since 1858, this Anglo-Irish pile is the centrepiece of a 50-acre estate near Lough Derravaragh. Good Hotel Guide reports recommend Warwick and Anne O'Hara as "wonderful, welcoming hosts, great conversationalists" and find much to admire in the "grand yet homely" house. Features include original furniture, country-house cooking and colourful if "idiosyncratic" bedrooms. Dinner is communal and we're told Warwick serves a "very good" breakfast.

Details:
Mornington House (044 937 2191; mornington.ie) has B&B from €75pp, set dinner at €45 and B&B with dinner from €120pp. Open April to October.

Gregans Castle, Ballyvaughan, Co Clare
Last time I visited Gregans, Steven Spielberg had just been for dinner. Squirreled away in the Burren, Simon and Freddy Hadden’s Georgian manor is that kind of place — unassuming and luxurious; somewhere you’d happily disappear for a week without your mobile (and there are no TVs). The food is raking in rave reviews too. The Good Hotel Guide singles out Mickael Viljanen’s “inventive” modern dishes and an “excellent” wine list.

Details:
Gregans Castle (065 707 7005; gregans.ie) has B&B from €97.50pps, with set dinner at €65 and B&B with dinner from €145.50pp. Open from mid- February to the end of November.

A double celebration for the Europe Hotel & Resort, Killarney

The 5 star Europe Hotel & Resort in Killarney has won Best Overall Hotel at the Hospitality Ireland Awards 2009, which took place today at The Four Seasons Hotel in Dublin.


Fortunately for anyone unfamiliar with the multi-award winning Europe Hotel, their brand new website launched this week offers a wealth of images and videos tours, and brings the stunning hotel and its unique setting and views to life on your desktop.


"We're delighted with the Award, and that our fabulous new website is up and running just in time," said Michael Brennan, General Manager - The 5 Star Europe Hotel & Resort. "Our website is our shop window to the world, and we¹re blessed with the finest views you could hope for. Anyone taking a virtual tour is sure to be seduced into paying an actual visit to the Kingdom."

Part of the Killarney Hotels Group, The Europe Hotel & Resort reopened last year following a multi-million euro redevelopment by the Liebherr family who have owned the hotel for 50 years, which transformed it into one of Ireland's best hotels. Its beautiful setting is unrivalled; on the shoreline of Killarney's largest lake Lough Lein, whose waters reflect the wilderness of Kerry's magnificent McGillycuddy Reeks Mountain range. The Europe prides itself on matching the quality of its setting with its accommodations, bars, restaurants, service and local amenities.

The Europe also offers the 50,000 sq ft OEESPA At The Europe which opened its doors in August 2008. With 16 treatment rooms, indoor and outdoor plunge pools, thermal suites, relaxation areas, techno gym and Spa Restaurant, split over two levels, ESPA at The Europe has attracted spa lovers from all corners of the globe, and garnered several awards of its own since it opened in August '08.

Hospitality Diversity Awards 2009

The Winners in five categories of the Hospitality Diversity Awards were:

• PREM Group won the Hotel (Groups) category


• McDonald’s won Restaurants (Chains) category


• Aramark Healthcare Catering won the Catering Operations category


• Fallons Bar & Café won Restaurants (Individual) category


• Crowne Plaza Dublin Northwood won the Hotel (Individual) category
  

Mr Shane Cookman, left, FIHI, President, Irish Hospitality Institute, Mr Diarmuid Cole, centre, representing the Minister for Integration with recipients of the Diversity Awards highlighting diversity and equality within the Irish Hospitality and tourism industry from left Mr. Brain Fallon, Fallons Bar & Cafe (Individual Restaurants category), Ms Nicola Lawless, Crowne Plaza Northwood (Hotel Individual Category), Ms Michele Ryan, McDonalds, (Restaurants, Chain Category), Ms. Loretta Bracken, Aramark Catering at Mayo General Hospital (Catering Operations Category) and Jim Murphy, PREM Group (Hotel Group category)

Irish Breakfast Awards 2010

B&B Breakfast
Beech Hill House - Holywood, County Down

Country House Breakfast
Gregans Castle - Ballyvaughan, County Clare

Hotel Breakfast
Park Hotel - Kenmare, County Kerry

Georgina Campbell's 2010 Award Winners

Outstanding Contribution Award 2010
Nick's Warehouse - Belfast

Hotel of the Year Award 2010
The BrookLodge & Wells Spa - Macreddin, Co Wicklow

Restaurant of the Year Award 2010
Campagne - Kilkenny

Chef of the Year Award 2010
Eamonn O'Reilly - One Pico, Dublin

Pub of the Year 2010
The Ballymore Inn, Ballymore Eustace, Co Kildare

Just Ask Restaurant of the Year Award Sponsored by Bord Bia
Rathmullan House - Rathmullan County Donegal

Seafood Circle Resturant of the Year 2010 Sponsored by BIM
Ahernes Seafood Restaurant - Youghal County Cork

Seafood Circle Bar of the Year 2010 Sponsored by BIM
Kealys Seafood Bar - Greencastle Co Donegal

Irish Experience B&B 2010 Sponsored by Fáilte Ireland
Glasha - Ballymacarbry County Waterford

Natural Food Award 2010
Good Things Cafe - Durrus, County Cork

Casual Dining Award 2010
The Sheelin Tea Shop - Bellanaleck County Fermanagh

Taste of the Waterways Award 2010 Sponsored by Waterways Ireland
Cafe Merlot at Blakes of the Hollow - Enniskillen County Fermanagh

Host of the Year Award 2010
Kay McEvilly - Cashel House Hotel - County Galway

Business Hotel of the Year Award 2010
Fitzwilliam Hotel Dublin

Wine Award of the Year 2010
Ballymaloe House - County Cork

Ethnic Restaurant of the Year 2010 Sponsored by Patak’s / Blue Dragon
Kajjal - Malahide County Dublin

Atmospheric Restaurant of the Year 2010
Sha Roe Bistro - County Carlow

Green Ireland Hospitality Award 2010
Bush Hotel - County Leitrim

Family Friendly Hotel of the Year 2010
Quality Hotel - County Cork

Hideaway of the Year 2010
The Old Convent Gourmet Hideaway - County Tipperary

Country House of the Year 2010
Gregans Castle - County Clare

B&B of the Year 2010
Beech Hill House - Holywood County Down

Farmhouse of the Year 2010
Killiane Castle - County Wexford

Newcomer of the Year 2010
An Port Mor - Westport Co Mayo

£50m hotel complex plan for city

An application to build a £50m hotel building in the centre of Belfast has been lodged. Developer Sun Explorer said the 26-storey high building would bring new life to the Castle Street/King Street area of the city. The Vetro building, which will boast a striking glass facade, could provide about 300 jobs, they said. The building would include 144 serviced apartments as well as leisure and conference facilities. Paul Durnien of chartered surveyors Durnien.com said the building would be part of the regeneration of the city.

"The architect, Colin Conn, who is best known for his work on the Spire at St Anne's Cathedral, has worked with us to create a piece of architectural design that will transform and define the western gateway to the city centre," he said.

The building could be completed within two years, if planning approval is granted. Castle Street is a gateway to West Belfast and the proposed developed has been welcomed by the area's MP Gerry Adams. He said, "Sinn Fein has been campaigning over many years for greater investment in the area around Castle Street, King Street and Bank Square. The regeneration of this area was first proposed in the West Belfast Task Force as a vital part of the economic transformation of the whole constituency. Only a decade ago, Castle Street was still sealed off with a steel security gate between west Belfast and the rest of the city. Today, an investment of this magnitude on the western edge of the city centre presents an opportunity to create a landmark building in the gateway to Belfast's Gaeltacht Quarter."

Two new apartment blocks have been built on King Street in recent years.

Cork makes Lonely Planet's top 10 cities

Cork City has been named among the top 10 in the best cities to visit in the Lonely Planet guide's 'Best in Travel 2010'.

The guide praises the city saying 'Cork is at the top of its game right now: sophisticated, vibrant and diverse, while still retaining its friendliness, relaxed charm and quick-fire wit.'


The book's editor said, "Cork has been in Dublin's shadows for far too long, it has emerged as a fantastic destination in its own right with great restaurants, galleries, bars and shops as well as stunning scenery on its doorstep."

The other cities in the top ten are: Cuenca, Ecuador; Sarajevo, Bosnia & Hercegovina; Abu Dhabi, United Arab Emirates; Kyoto, Japan; Lecce, Italy; Singapore; Vancouver, Canada; Istanbul, Turkey; and Charleston, USA.

County Clare is also mentioned in the book, being listed among the top ten cycling routes.

Dublin Hotels Call for Immediate 30% Reduction in Rates

Proposal to pay 70% of rates bill to Dublin City Council & Dun Laoghaire Rathdown





The Dublin Branch of the Irish Hotels Federation today confirmed that it has written to two Dublin area county councils calling for a 30% reduction in rates applicable to hotels and guesthouses until such time as the rateable valuations of these properties have been revised as provided for in the Valuation Act 2001. Martin Mangan, Chairman of the IHF’s Dublin Branch states that members will, however, honour the water rates fully for 2009.

This action follows a deep rooted frustration by hotels and guesthouses at the lack of progress made by the Valuation Office in to carrying out a revision of rateable valuations as provided for in the Valuation Act 2001. Mr Mangan states that the proposal to freeze rate payments at 70% of their 2009 level is due to the result of the revision of valuations in the South County Dublin area resulting in a reduction of the rate bill for hotels averaging 30%.

According to Mr Mangan, Dublin hotels have been paying commercial rates considerably over the odds over the last number of years and disproportionately subsidising the rates liability of other business premises. This inequity is undisputed and borne out by the recent revaluation by South Dublin County Council which resulted in a 30% downward adjustment in rate changes in 2009 to hotels in that area. Mr Mangan maintains that hotels in the Dublin City Council and Dun Laoighre Rathdown areas cannot afford to continue paying the inequitable level of local authority rates being levied on them.

“We have long maintained that the system for calculating rates for businesses is flawed. It needs to move away from extracting taxes relative to the size of premises without any recourse to the level of turnover or overheads of the business. South Dublin County Council has completed its revision, and that process has resulted in reduced rate bills for hotels and guesthouses of at least 30%. With eight years having now passed since this legislation was enacted, hotels can no longer tolerate this slow pace of carrying out the revision particularly as it appears that hotels are being charges excessive rates in the intervening period.”

Mr Mangan states, “Our proposal to pay 70% of rate charges being sought for 2009 is in response to the fact that it could be years before the Valuation Office carries out revisions in Dublin’s other local authorities. For hotels in Dublin, our proposal is a fair solution given that a precedent has now been established on rate valuations.”

The IHF Dublin branch states that the current economic conditions are having a very severe impact on most hotels in the Dublin area. A significant number have already taken substantial measures to reduce overheads ranging from pay cuts of up to 30%; they have laid off staff and renegotiated with suppliers where possible to keep costs keen. In the midst of the downturn, however, one of the local authorities has increased rates by 3.5% in 2009 alone.

“We are urgently calling on Dublin City Council and Dun Laoghaire Rathdown County Council to agree to a realistic rate solution, as we believe that following a revaluation we may expect reductions to our rates of approximately 30%. We understand that it will be at least 2012 before the process of revaluation in Dublin City Council area begins Given the number of businesses involved, it could take several more years before adjusted rates are agreed with the relevant businesses concerned. Dublin Hotels cannot wait for this inordinately prolonged process in which delays benefit local authorities rather than businesses struggling for their survival.”

“Dublin hotels and guesthouses have been paying rate increases year on year without recourse to independent assessments. We have been asking for this issue to be addressed for too long, and it hasn’t been addressed. Excessive local authority rates are having a devastating effect on hotels, which are already struggling to deal with decimated revenues and cost bases that have not yet adjusted to the changed economic reality on the ground. Our members are willing to pay rates at a fair and equitable level but simply can no longer bear the current rates that are imposed in this unprecedented environment,” adds Mr Mangan.

Tourism’s contribution to the Irish economy

According to the IHF, tourism is Ireland’s largest indigenous industry, employing over 200,000 people across the country. Notwithstanding the recession, tourism made a direct contribution of €6.3 billion to the Irish economy in 2008, representing 4% of overall GNP. The main economic contributions of the tourism industry include:

• €4.8 billion in foreign exchange earnings in 2008 compared to €2.1 billion in 1995 and €4.3 billion in 2005;


• 7.4 million overseas visitors to Ireland in 2008;


• Domestic tourism expenditure of €1.5 billion in 2008;


• Annual national tourism revenues of €6.3 billion


• Tourism accounted for 4% of GNP and 2.2% of Gross Value Added


• Tourism generates 7% of services exports


• Tourism industry accounts for 200,000 full-time, part-time and seasonal jobs, of which almost 60,000 are in the accommodation sector alone.


• Provides a substantial entrepreneurial resource as the vast majority of tourism enterprises are small and medium enterprises.


• 925 hotels with 60,729 rooms.


• 337 guesthouses with 4,070 rooms.

E. coli inquiry details revealed

Godstone Farm in Surrey has now been linked to 87 cases of E.coli . An investigation into the outbreak of E. coli at a Surrey farm is to be led by the professor of infectious diseases at St George's, University of London.

George Griffin will look at how Godstone Farm was being run and the response made after it was confirmed as the source of the infection. The Health Protection Agency (HPA) commissioned the independent inquiry.

The total number of those affected by the outbreak now stands at 87. Three children remain in hospital. The HPA said all were in a stable condition, and none were seriously ill.

Five farms closed
The earliest link to infection at the farm near Redhill was traced back to 8 August, but it did not close until 12 September. HPA chief executive, Justin McCracken, told the agency's board the aim in setting up the investigation was "to make recommendations to reduce the risk of contracting E. coli O157 in those who visit open farms". He said it was also to improve the health protection response to future outbreaks. Families of those affected will be contacted to ask if they want to take part in the investigation, the final outcome of which will be made publicly available. Five farms across England closed or partially closed following the outbreak at Godstone. The other four were Horton Park Children's Farm in Epsom, White Post Farm in Nottinghamshire, World of Country Life in Exmouth in Devon, and the Big Sheep and Little Cow Farm in Bedale, North Yorkshire.

Santa Rita Wines / Life Magazine Irish Restaurant Awards 2009

Best Restaurant, sponsored by Santa Rita

The winner is : Chapter One, Parnell Square Dublin 1
Dedication is as key to winemakers as it is to restaurateurs. Each range within Santa Rita, has its own dedicated winemaker, producing unique styles of wines at every level.

This category will recognise the very best of the best within the Irish Restaurant Industry. Key features that the judges will consider in this category will include:
• Customer service
• Imagination in menu creation
• Use of local produce
• Value for money
• Ambience

Best Chef, sponsored by Louis Latour

The winner is : Neven Maguire, MacNean House, Blacklion, Co Cavan
Nominations for this category must come from restaurateurs, who wish to nominate their senior chef for this coveted award.


Best Casual Dining, sponsored by Barton & Guestier

The winner is : L’Gueleton, Fade St Dublin 2
The company’s founder, Thomas Barton was one of the original Wine Geese. He emigrated to Bordeaux in 1725 and was the first Irish man to won wine estates in the region later setting up a shipping company. Restaurants in this category are being judged for their outstanding value, service and hospitality.

Best Customer Service, sponsored by Failte Ireland

The winner is : Four Seasons Hotel, Ballsbridge, Dublin 4
All finalists in the 2008 Restaurant awards will have to show superb levels of customer service, this category will recognise a restaurant which goes above and beyond to ensuring that diners enjoy their dining experience.

Best Celebrity Chef sponsored by Sunday Independent Life Magazine

The winner is : Neven Maguire, MacNean House, Blacklion, Co Cavan
17 of Irelands top celebrity chefs are in the running for the title ‘Best Celebrity Chef 2009’ recognition of their hard work, commitment, and promotion of Irish Food and Dining.

Best Cocktail Bar, sponsored by Ketel One Vodka / Diageo
The winner is : Four Seasons Hotel, Ballsbridge, Dublin 4
Ketel One vodka is as good as it gets. It is a unique combination of the finest ingredients and traditional distilling craft. Ketel One is the choice of critics and consumers alike. For the best presentation, price and imagination of cocktails.

Best Restaurant Design sponsored by Paul Haffey Design
The winner is : Harvey Nichols, Dundrum Town Centre, Dublin
Restaurants that have a creative vision that sets new standards in venue design.

Best Ethnic Restaurant, sponsored by Pallas Foods
The winner is : Jaipur, Dalkey, Co Dublin
Best Ethnic restaurant that is both innovative and creative and adds a new dimension to the Irish dining experience.

Best Coffee Experience, sponsored by Bewleys

The winner is : Fallon & Byrne, Dublin
Awarded to the restaurant offering customers the ultimate coffee experience.




Best Wine Experience, sponsored by Knappsteinwines

The winner is : Chapter One, Parnell Square, Dublin 1
Restaurants offering the best value and most comprehensive list of niche wines.

Most Creative Use of Seafood Award, sponsored by BIM (Bord Iascaigh Mhara)

The winner is : Fishy Fishy, Kinsale Co Cork
With the best seafood in the world often found off the coast of Ireland, it is no wonder that there is an abundance of seafood restaurant within the Irish market. Nominate your favourite for this category.

Best Hotel Restaurant sponsored by Bookassist

The winner is : Four Seasons Hotel, Ballsbridge, Dublin 4
Nominations for this category must be for restaurants which are run as part of the hotel.

Best Newcomer Award, sponsored by Perrier

The winner is : Ice House, Ballina, Co Mayo
The Newcomer Award is open to all people in the industry who have taken a risk and seized an opportunity and made a name for themselves. The winner will own a business that has been operating for less than 18 months and have established a reputation for quality and service. This will be their first owner-operator restaurant business.

Best Website Award, sponsored by Meteor

The winner is : Ilia Tapas & more, Mullingar, Co Westmeath
Best practice in website design, communication and presentation.



Best Gastro Pub Award, sponsored by Cobra Beer

The winner is : Stoop Your Head, Skerries Co Dublin
The Gastro Pub Award is open to people who run, own or manage a pub with a strong food element.


Best Practice in Energy Management, sponsored by Calor Gas

The winner is : The Westin Hotel, Dublin
This award will recognise the hospitality business that has taken the most innovative steps to neutralise its impact on the environment in the past 12 months by using the best practice in energy management.

First Lisburn Hotel Opens

Lisburn city's first hotel opening has been unanimously welcomed. The new Premier Inn will be the city's sole hotel offering. Constructed close to the Sprucefield shopping development, the local mayor said he hoped many more schemes would be attracted to the city.

Allen Ewart said: "When tourists come they'll have somewhere to stay - they'll stay that little bit longer and spend more money".

Premier Inn operations manager John Forrest said the chain has been "overwhelmed" by the response of locals to the new hotel.

"We've got off to a flying start, it's really positive for the team who've been made to feel really welcome," he said. Mr Forrest said 50 new jobs had been created as part of the opening.

Lisburn was granted city status as part of the Queen's Golden Jubilee celebrations in March 2002. Newry, which already has a number of hotels, was also made a city that year.

Longer shelf life for some foods contributes to Listeria rise

An industry expert has raised concerns about the lengthy shelf-life of some listeria-prone ready-to-eat foods (RTE) in come countries as the EU said it would help fund a pan-regional study on the issue.

Kaarin Goodburn, of the UK Chilled Food Association (CFA), said increasing incidents of Listeria monocytogenes could be linked to longer shelf lives allowed for foods such as RTE smoked salmon, meats and specialist cheeses in many continental European countries compared to the UK. In some cases, she said these can be up to twice as long.

Euro survey
The worries were voiced as the European Commission agreed last month to contribute more than €1.5m to a survey on the prevalence of Listeria in some RTE foods across the economic bloc, an official told FoodProductionDaily.com. The decision to provide cash for the project was unanimously backed by member states after the Commission reported there had been a “significant increasing trend in cases of listeriosis” in humans since 2001. The body said RTE foods could “be an important source of contamination” and that “illness is often severe and mortality is high”.

"According to the European Food Safety Authority (EFSA), the highest frequency of Listeria-tainted products are found in RTE fish, cheese and meat products because they no longer “undergo any treatment” before consumption - such as reduction before cooking," said the Commission official. She added: "Cheeses, meat products and sandwiches were most often identified food vehicles in food-borne listeriosis. Microbiological risk assessment studies have also shown a relatively high risk for listeriosis caused by consumption of smoked fish."

CFA secretary general Goodburn said she believed the longer shelf lives allowed in some countries for RTE meat, fish and cheese products was also a factor. “The shelf life of smoked salmon in the UK is usually around three weeks, whereas many other European counties allow it to remain on shop shelves for up to six weeks,” she explained. “If you give certain foods such as RTE fish, meat and cheeses that have a potential Listeria presence an excessively long shelf life, then it gives the bacteria longer to grow.”

Harmonised
The Commission confirmed the survey will be carried out next year with the findings from individual countries due to be reported by the end of May 2011. The final report is scheduled for release by the end of 2011. As human exposure to Listeria is food borne, the study will look at packaged (not frozen) hot or cold smoked or gravad fish; soft or semi-soft cheeses, excluding fresh cheeses and packaged heat treated meat products in a harmonised way across Europe.

The Commission said: “The growth of Listeria monocytogenes in a ready-to-eat product is influenced significantly by the pH, water activity and storage temperature of the product. A modelling can be used for the estimation of the growth of Listeria monocytogenes in a ready-to-eat product under various temperature conditions.”

Hotels.com finds amorous Irish love a foreign fling

New Hotels.com research* has uncovered that the lucky-in-love Irish consider a romantic fling an essential part of the perfect holiday with 57 admitting they have fallen for the charms of another whilst in a foreign land.


The new research reveals that when holidaymakers are away from the drudgery of their daily routines, they are more likely to let their inhibitions go and seize the opportunity to find that special someone. Almost two thirds of those surveyed admitted that when on holiday they were more likely to let their guard down and give love a chance to blossom (61%).

According to the survey, for many a holiday romance isn’t just a two-week fling. Two fifths of loved-up Irish holiday-makers (41%) try to keep the flame burning once they return home. However, statistics show the odds are against them with only 7% of holiday romances lasting the distance with 33% slowly petering out. One in five (20%) holiday couples even call time on their foreign romance before they embark on their homeward-bound journey, believing that a holiday fling should not outlast the holiday.

Alison Couper, Communications Director for Hotels.com, said: “Our research has shown that love often blossoms when people are on holiday away from their daily routine. We have also found that the stereotypes seem to be holding up: Irish and Brits are the most reserved about relationships on holiday whereas Italians really set pulses racing.”

The survey, which polled holiday-goers from eight European countries, showed the Italians to be Europe’s most romantic nation, with 79% admitting to a holiday romance, followed by 76% of Spanish holiday-makers who keep an eye out for romantic opportunities when abroad. In fact, when compared with their more hot-blooded Latin counterparts, the Irish (57%) are actually the least likely to embark on a far-flung fling, followed closely by UK neighbours (60%).

When it comes to being open about their relationship status back at home, 10% of Irish holidaymakers admitted to lying to their love interest in order to make a romance more likely. The Danes are the most honest with just 4% admitting to being economical with the truth. At the other end of the spectrum, the French were found to be the least honest (18%) about the presence of a significant other.

The research also reveals that the majority of Irish who embark on a romance believe it is as a result of a ‘moment in time’ and holiday circumstances rather than actual romance (83%), with the Irish among the top sceptics of why a romance flourishes on holiday, on par with the UK (83%) and just below the Swedes, who top the poll on this question (85%). The Spanish are more romantic in their beliefs and the least likely to blame it solely on their holiday surroundings (61%).

Seaweed harvest could yield new flavours and colours

One of Ireland’s natural resources - seaweed – could yield a range of new food ingredients, including colour, flavours and healthy compounds. County Cork-based contract research company CyberColloids has been working with Ireland’s Marine Institute to investigate the potential of a range of products that include mildly processed Irish seaweeds as flavoursome ingredients. Seaweed is already used extensively in Asia, where it already comprises up to 20 per cent of the diet.

“Our company recognised a significant commercial opportunity to develop high-value food products from Irish seaweeds that were not only nutritious, but tasty and appealing to western consumers,” explained Ross Campbell of CyberColloids, at a regular meeting of the Sea Change Marine Food Advisory Group. “To do this, we needed to engage in new research, particularly regarding our ability to assess and utilise the flavour components of edible Irish seaweeds.”

Talking to FoodNavigator, Campbell said that the company has been active with seaweeds for a while with experience of extracting carrageenans, alginates, and agar. Recently, funding from Ireland’s Marine Institute allowed it to assess and utilize the flavour and colour compounds in edible Irish seaweeds.

The approach looked at extracting the colour component, flavour compounds, and developing a digestive health ingredient. The company have assessed market needs, food processing methods currently available and the availability of Irish seaweeds as a commercial resource. The company also developed an understanding of the science behind flavour development and enhancement in seaweeds, to identify the components in seaweed that are important in taste and flavour and to understand how various cooking and processing methods could influence that flavour.

“We wanted to develop processing techniques for seaweed that were more in line with those found in the kitchen than those found in large scale industrial processes,” explained CyberColloids scientist Sarah Hotchkiss. “To do this, we had to enlist the services of an international flavour house to develop a unique ‘flavour language’ for edible seaweeds and to train us in the use of this new flavour language. As a result, CyberColloids now has an experienced panel of sensory analysts that is available to assess seaweed flavours and, to the best of our knowledge, we are the only company in Ireland to do so”.

The company now has a crude product that is currently being assessed by an Irish food company as a condiment. An international flavour house is interested, said Campbell, but interest is more for concentrated, rather than crude, product.

“This is interesting. It’s not finished, so I’d say watch this space,” he said. Campbell also explained the company has worked with a Danish company to develop a clean-label gelling fruit fibre. Discussions are ongoing with “apple and citrus people”, he said, with a view to licensing the technology.

ZEST! Exciting new cookbook in aid of the Irish Hospice Foundation

Our latest fundraising project, ZEST! - a colourful collection of over 180 mouthwatering recipes from 62 top Irish restaurants - was launched on 6th October. Zest is the answer to all your Christmas present dilemmas this year, whether you're an individual or a company looking for corporate gifts with a difference - and where the proceeds will benefit an excellent cause.

Zest's 250 pages are crammed with recipes and photographs, and with a short write-up and photo of almost every restaurant featured, there's plenty to tickle both your tastebuds and your curiosity!

Top chefs, leading restaurants
All the familiar names are here - top chefs, fine dining venues and popular bistro-type establishments from across Ireland - along with a few names which may be new to you and which you'll want to explore.

Something for everyone
And with each restaurant having contributed recipes for a starter, a main course and a dessert, there's something for every cook to try, whatever their level (or otherwise!) of expertise.

Supporting a good cause
Retailing for just €20, Zest! is available both direct from the IHF and from good bookstores. All monies raised will go to support our current development programmes, including children's hospice home care and our 'Hospice Friendly Hospitals' project.

Find out more about Zest by visiting its dedicated website, http://www.zestcookbook.ie/

Top establishments bring home the bacon after a tough year

Restaurant of the Year winners Garrett Byrne and Brid Hannon from Champagne in Kilkenny, with Chef of the Year Eamonn O'Reilly (right) from One Pico Restaurant at the Georgina Campbell Awards yesterday. It has been an annus horribilis for the hospitality industry but some of their top performers had reason to smile yesterday. Announcing her latest crop of award winners for 2010, food writer Georgina Campbell agreed it had been a tough year for the sector.

"Establishments have cut costs to the bone and their businesses are now hanging by a thread," she said.

Ms Campbell and her team travelled the country selecting the best hotels, guesthouses, restaurants, pubs and cafes for her guidebook, 'Georgina Campbell's Ireland'.

Eamonn O'Reilly, chef at Dublin restaurant One Pico, was named Chef of the Year at the awards ceremony at the Bord Bia headquarters in the capital yesterday. "It's going great, we're flying, thank God. We're pretty much booked out every day," he said. Garrett Byrne and Brid Hannon must have thought their luck was finished when they opened their restaurant, Campagne in Killkenny city, in September last year -- just as the recession bit. However, their "exceptional attention to detail" saw them go home with the award for Restaurant of the Year.

Other winners included the Doyle brothers, Evan, Eoin and Bernard, whose Brooklodge and Wells Spa in Co. Wicklow was named Hotel of the Year, while Pub of the Year went to Barry and Georgina O'Sullivan's Ballymore Inn in Co. Kildare.

K Club announces Ladycastle development in partnership with Firstlight

One of the world’s most famous five-star golf and spa resorts, The K Club has announced a partnership with leading global co-ownership specialist Firstlight, to offer shared ownership of luxurious properties set within this outstanding 550-acre resort in County Kildare, just south of Dublin.

The K Club, which celebrates its 18th anniversary this year, was founded by Sir Michael Smurfit and boasts two championship golf courses designed by Arnold Palmer; famously hosting the Ryder Cup in 2006, in addition to 14 European Opens.

As well as attracting the world’s greatest golfers to its fairway - from Tiger Woods to Darren Clarke - many of the world’s most famous faces have visited the legendary retreat, from Bill Clinton and Daniel Craig to David and Victoria Beckham, Warren Buffett and Bill Gates.

The magnificent 18th century chateau-style hotel, which has received endless accolades, was the first resort in Ireland to attain 5-AA red star rating, and was voted Egon Ronay Irish Hotel of the Year 1997 whilst also enjoying European and global recognition with Conde Nast’s Top Resort in Europe 2005, Robb Report Top 100 Resorts in The World.

Firstlight will be offering the opportunity to truly be a part of this idyllic Irish estate with shared ownership of a sumptuous property on the Ladycastle development with a choice of houses, apartments and duplex residences on offer. With easy access from Dublin airport, The K Club offers a retreat in the breathtaking Kildare countryside coupled with the delights of Dublin city centre just 30 minutes away.

Sir Michael Smurfit commented, “We are incredibly proud of our achievements over the past 18 years and look forward to continued success. The project with Firstlight is an exciting opportunity to welcome more visitors and guests to The K Club, with all the delights it has to offer. The current trend toward fractional ownership within luxury resorts offers a real opportunity for The K Club to enhance its position as one of the world’s leading destinations and to entice visitors from across the globe thanks to the option for exchange amongst the world’s most exclusive residences.”

Firstlight managing director Matt Spence added, “We’re thrilled to have partnered with The K Club and to bring this remarkable offering to the marketplace. Shared ownership of these two, three and four-bedroom luxury properties will entice a new audience to experience this truly outstanding authentic Irish resort, as well as discovering other premier destinations through the exchange facility. The properties at Firstlight The K Club are an ideal lifestyle retreat, finished to the highest standards and offering unrivalled luxury that will appeal to a broad international audience, as well as the domestic market.”

Benefits of fractional ownership will include full family membership to The K Club, with use of its two championship golf courses, a dedicated concierge service and 5-star luxury facilities; such as a deluxe golf cart for internal transportation, a private locker in the clubhouse, airport transfers to ensure that the Firstlight experience starts as soon as you land, plus full housekeeping service, property maintenance and a luxury welcome hamper on arrival each visit.

Owners will enjoy six weeks of usage per year, with two of those available at short notice, and a title deed which is undivided, giving you the chance to own a luxury holiday residence at a fraction of the total property price, with a greater market for resale.

It’s also a hassle-free option, with owners enjoying all the benefits of their own property when they need it without the need to sublet when unoccupied or be concerned with maintenance and upkeep, plus the unique ability to exchange with more than forty other luxury resorts throughout the world.

Residents of Firstlight The K Club will have access to all amenities of the resort including the chic and award-winning K Spa; an oasis of contemporary calm with a host of treatments and facilities on offer, whilst other activities include fly fishing on the private river, fishing and golf lessons, horseriding, clay target shooting, archery, falconry, Celtic games, art tours, wine cellar tours, cookery demonstrations and cycling. Families can also benefit from nanny and babysitting services, children’s activity club, outdoor playground, swimming lessons and indoor activities.

Ryanair to allow passengers to ‘smoke’ onboard

Ryanair, today announced that smokers no longer have to worry about long flights without a cigarette as it launches a new range of Smokeless Cigarettes to ensure passengers get their required nicotine hit without breaking the law by ‘lighting up’ onboard their aircraft.

In a recent survey over 24,000 Ryanair passengers said they would like to smoke during flights. However, smoking on commercial flights has been illegal since the 1990’s but now to cater to passengers’ demands Ryanair has introduced Similar Smokeless Cigarettes, which look and feel like a real cigarette and deliver a small amount of nicotine through inhalation – passengers do not light the ‘cigarette’.

Ryanair’s new Similar Smokeless Cigarettes are available to passengers over 18 years of age and are sold in packs of 10 onboard all Ryanair flights for just €6. Similar Smokeless Cigarettes contain no toxins or chemicals and are harmless to the user and to those around them.

Ryanair’s Stephen McNamara said, “Ryanair’s low fares, unrivalled punctuality, least lost bags and fewest cancelations of any major European airline deliver exactly what passengers want. Now, to help passengers who like to smoke and find it difficult to travel on an aircraft for a couple of hours without getting their nicotine hit, Ryanair has launched Similar Smokeless Cigarettes. Ryanair’s Smokeless Cigarettes deliver a similar level of nicotine to traditional cigarettes and are available in packs of 10 for just €6. As these cigarettes are smokeless they cause no discomfort to other passengers and can ensure a more enjoyable and stress free flight for all passengers as non-smokers will no longer have to cope with moody smokers in need of nicotine”.

Smokeless Director Chris Parsons said, “Yet another first for Ryanair – now it’s also the smokers’ favourite airline”.

St Patrick Themed Hotel Planned

Downpatrick, one of Northern Ireland's most historic towns, has been selected for a new £14 million hotel right in the heart of the famous St Patrick’s Trail. Plans unveiled reveal a three-star-deluxe 80 bedroom themed 'St Patrick’s Abbey Hotel'. The hotel will provide a significant job boost of 75 full time jobs and at least 60 jobs during the construction period.

The new Saint Patrick's Abbey Hotel will provide 3 star deluxe accomodation and facilities for locals and tourists is expected to provide an all new gateway to the Co Down area for business, culture and tourism.


Kevin Smyth, from the hotel development team, pictured here, (on right), with Dr Tim Campell, Director of Saint Patrick's Visitor Centre explained: "Each year more than 125,000 visitors pass through this area and the town’s importance until recently has been neglected. Now, there is a definite regeneration in the area with projects that are attracting new visitors".

He added: "We identified a need for quality accommodation. This project will be the first superior hotel of its kind in the town and it will encourage visitors to extend their stay in this area of natural beauty. The company will source local supplies and labour for this project in order to help improve the construction industry as well. At a time when many are shying away from development, it's important for us to look positively to the future."

Kevin hailed the venture as "a fantastic tourism product" that will provide superior, affordable accommodation and a taste of the real Ireland for visitors and locals.

Social Development Minister, Margaret Ritchie, welcomed the news: "I am delighted that this exciting new St Patrick's Abbey hotel development is coming to our county town. At a time of economic downturn, this investment will create much needed local employment."

Ms Ritchie said the announcement comes on the back of the opening of a new hospital, cinema and regional college and is further confirmation that the regeneration of Downpatrick is well under way. Construction is expected to commence in January 2010 and the hotel will open in late spring 2011.

Catch of the day - A 500kg monster

Weighing 500 kilos, this 14-foot shark was caught by fishermen off Lambay Island near Skerries. THIS massive basking shark which was caught up in a fisherman's net in the Irish Sea yesterday will be served up as an exotic dish at a number of restaurants this weekend. The 500kg shark was taken on board by fishermen who were trawling for prawns off Lambay Island near Skerries, north county Dublin yesterday.

The 14-foot long shark, nicknamed a "sunfish" due to its habit of swimming just below the water's surface, became entangled in the trawler's nets and died about an hour or two before skipper Ian Milne of MVF Celtic Venture hauled the massive fish on board.

Basking sharks were once fished off these shores for their oil up until about 20 years ago. Although the EU has placed a moratorium on fishing them in Northern Ireland and the UK, they are not protected as an endangered species in the Republic.



While the shark will fetch about €10 a kilo at Doran's Pier of Howth, where it is now being sold to the public and local restaurants, basking sharks are not commercially viable for fisherman, according to owner Sean Doran.

"It's not high value and very awkward to get on board. However, shark is a bit of a delicacy in some countries and orders were coming in as soon as the massive haul was reported by locals", he said.

A record number of basking sharks have recently been tagged off the Donegal coast, including 50 in just three days in June. Basking sharks are not a danger to swimmers, like their cousins the Great White shark, although they could capsize a boat or sailboat if swimming high enough in the water.

High fliers descend on Kerry: Google staff arrive for sales conference

Google delegates arriving at Kerry Airport for an internal sales conference at the Inec, Killarney. About 2,500 staff from the company's operations in Europe, the Middle East and Africa are attending the event.

A MINI-INVASION of Killarney by young, shiny, happy people attired in jeans and T-shirts yesterday was not the vanguard of some new religious movement. Google had come to town. About 2,500 staff from Google’s operations around Europe, the Middle East and Africa descended on the Co Kerry town for an internal sales conference.


The Engage 2009 conference, which takes place at Ireland’s National Event Centre (INEC), will no doubt provide a much-needed shot in the arm for Killarney tourism after a challenging summer season. Financial support to bring the conference to Kerry, which was held in Greece last year, was provided by Tourism Ireland.

The assembled Google staff will hear the company’s plans for the coming year and will be addressed by senior executives, including the company’s chairman and chief executive, Eric Schmidt. Mr Schmidt’s personal Gulfstream jet was one of about six private or chartered aircraft that landed at Kerry Airport yesterday. A qualified pilot, Mr Schmidt flew his own jet for part of the journey from Silicon Valley. Google also chartered six trains to bring staff to Kerry with the minimum of delay.

Hospitality jobs created as Ireland's biggest restaurant opens in Belfast

Ireland's largest restaurant opened new premises in Belfast yesterday (November 5th), creating 60 full and part-time hospitality jobs.

The new Bengal Brasserie restaurant on the Lisburn Road occupies 2,000 sq ft and seats 164 people, making it Ireland's biggest eatery. This is the second Bengal Brasserie to open in Belfast with its Ormeau Road premises set to celebrate its twentieth anniversary later this month.

Owner Nigel Rahman, 33, who moved to Belfast from Bangladesh over a decade ago, told the Belfast Telegraph that the new restaurant represents a £2 million investment in the city. Mr Rahman said that Bengal Brasserie is committed to re-investing within the city to bring an imaginative cooking style to the Lisburn Road. "The Bengal will offer a distinctive dining experience for food lovers as well as state-of-the-art business and conferencing facilities for more than 60 people," he said.

The original restaurant was located in the Ormeau Bakery but moved for re-development in 2007 to new lodgings further up the road.

Ikea to bring restaurant jobs to Dublin

Furniture giant Ikea has opened a new store in Dublin, which will see 100 local jobs created in the city. Restaurant work at the chain's in-store eatery will also be available as part of the recruitment drive, following high customer demand in its first month of trading, reports the Irish Times.


An average of 15,500 people per day have visited the store since it opened on July 27th and last week alone its restaurant served up more than 137,000 meatballs. The new jobs will initially be filled on a temporary basis with a two-month contract, which the firm said will be extended if the current level of demand is maintained.

Currently 500 people are employed at the store, with 280 entry-level local jobs being made available when it first opened. At the end of the 2008 financial year, there were 253 Ikea Group stores in 24 countries that were visited by 565 million customers.

Fairtrade Certified Coffee Market Set to Increase by 18% in the UK and Ireland

Starbucks Serves up its first Fairtrade Lattes and Cappuccinos across the UK and Ireland - Tens of Thousands of Coffee Farmers to Benefit

Starbucks stores in the UK and Ireland (NASDAQ: SBUX) today began serving 100% Fairtrade Certified and Starbucks(TM) Shared Planet(TM) verified coffee in all of their espresso-based beverages. Every one of the 2 million visitors per week can walk away with a Fairtrade Certified Cappuccino, Latte or Mocha and help support small-scale farmers and their communities in developing countries around the world.


This move is expected to increase the amount of Fairtrade Certified coffee sold in the UK and Ireland by 18% this year. Moreover, Starbucks commitment to continuing a long-term relationship with Fairtrade and small-scale coffee growers is projected to generate a Fairtrade premium of more than £350,000 from sales in the UK and Ireland alone in the coming year, for farmers to invest in community projects.

Harriet Lamb, Executive Director of the Fairtrade Foundation UK, said, "Starbucks is really setting the pace for the coffee industry by using its global size for good. This move will expand the reach of Fairtrade and deepen its impact on tens of thousands of farmers who are at the very heart of the Fairtrade system. Farmers need Fairtrade now more than ever, and even though these are difficult economic times, people across the country are staying loyal to their ethical values and to Fairtrade. From today they can enjoy Fairtrade values over their favourite Starbucks coffee."

Rick Stein in restaurant jobs boost?

Celebrity chef Rick Stein could be set to create new restaurant jobs in Cornwall as he looks to open a new eatery in Falmouth. The cook, famous for his seafood dishes, has a long-standing association with nearby Padstow and now he wants to open a new fish and chip restaurant further down the road.

A spokesperson for the chef said: "Nothing has been confirmed as we are in the early stages of planning permission which has now been put forward. I can confirm we are looking at a site in Falmouth and we are in the legal process."

If Stein does get the go-ahead for his plan, the new restaurant would be located in the town's Events Square. Another big name chef, Pierre Koffman, could also be set to create new restaurant jobs. He is currently looking to open a new eatery in London's West End, with Knightsbridge, Mayfair, Chelsea and South Kensington being the possible locations.

Travelodge unveils hotel jobs boost

The UK is set for a hotel jobs boost after Travelodge announced new expansion plans. According to the firm, it is set to open seven new hotels in the coming weeks at sites in Liverpool, Macclesfield, Newquay, Bournemouth, Edinburgh, Norwich and Farnborough. It is expected that this will lead to the creation of around 150 hotel jobs.


According to Grant Hearn, chief executive of the firm, these positions will be filled by local people. He said: "Despite a tough year for the hotel market, we have continued to grow and offer opportunities nationwide. Our success in recruiting from the long-term unemployed is something that we are particularly proud of and are committed to continuing."

A total of £22 million will be invested in the new sites and they will contain a total of 575 rooms.

Yesterday, it was revealed that Scarborough could be set for a hotel jobs boost as plans are currently afoot to convert the town's disused jail so it can house visitors.