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.