Irish Hotel Staff Told To Fake Trip Advisor Reviews

An Irish hotel has been cautioned by global internet travel service TripAdvisor for posting fake reviews to boost its ratings.

The Clare Inn Hotel & Suites, which is part of the Lynch Hotel Group, has been given a "red badge" warning by TripAdvisor for reviews posted about its service.

The website believes individuals associated with the property, or those who hold an interest in it, interfered with traveller reviews and the hotel's popularity index.

And the site has revealed it has been forced to remove suspect reviews from other hotels within the Lynch Hotel Group following additional concerns.

TripAdvisor is the world's largest travel site, with more than 40 million visitors seeking advice on the standard of hotels each month.

It provides around 25 million reviews and opinions from people who have stayed in more than 490,000 hotels worldwide.

Any hotel caught posting a fake review, which is in violation of the 2009 EU Unfair Commercial Practices Directive, is given a "red badge" warning.

A TripAdvisor spokeswoman said the Clare Inn, in Dromoland, Co Clare, would not be removed from its site and insisted the warning was a "better punishment".

"We have reasonable cause to believe the Clare Inn has engaged in suspect fake reviews on TripAdvisor," she said. "Subsequently, a red badge has been applied to the Clare Inn pages on the site, warning all potential guests of the suspected activity.

"We have completed a thorough investigation and removed the reviews," she added.

"The Clare Inn is the only Lynch Hotel Group property to have received a red badge, although reviews have been removed from other hotels within the group."

The warning on the Clare Inn webpage insists that TripAdvisor has "reasonable cause to believe that individuals or entities associated with or having an interest in this property may have interfered with traveller reviews and/or the popularity index for this property."

Last night, there were 176 reviews of the Clare Inn on the TripAdvisor site. Eighteen reviews rated it as 'excellent', 17 as 'very good', 40 'average', 35 were 'poor' while 66 reviews rated the hotel as 'terrible'.

Correspondence obtained by RTE's Four Live, which broadcast details of the story yesterday, claimed a hotel executive emailed seven colleagues to "fake" good customer reviews.

The email, received on October 4, said there was a need for good reviews as renovation work had just begun.

"We have come up with a plan for everyone on this email only to post a review about their stay at the Clare Inn," the email read.

"You must do this from your HOME PC or internet cafe, do not use a Lynch PC or the IP address will be picked up.

"I'd rather you didn't discuss this with your team. This is not something we would normally endorse but the reviews of the Clare Inn at the moment leave us with no choice," it added.

"Please do not use hotel language or else our plan will backfire."

The email told staff to "praise value for money" at the hotel and it said different aliases had been created for everyone.

The Clare Inn refused to return calls from the Irish Independent.

The Lynch Hotel Group, which incudes the Breaffy House Hotel in Castlebar, the George Boutique and South Court Hotels in Limerick city and the Ocean Cove Hotel, Kilkee Bay, and West County Hotel in Co Clare, also refused to comment.

Trip Advisor News

TripAdvisor legal threat group reaches 300 hotels

Over 300 hotels are now involved in a potential legal action against TripAdvisor, a figure which has doubled in just four days after the initial group was first revealed.

The group is considering the action on both sides of the Atlantic Ocean after growing increasingly concerned about alleged defamatory reviews appearing on hotel pages on the user generated content-driven site.

A British reputation management service KwikChex is fronting the action on behalf of the hotels and confirmed today that over 300 had now applied to join its service, a prerequisite for getting support for any action against TripAdvisor as part of a larger group.

KwikChex CEO Chris Emmins says the company will be carrying out “some background checking” before taking on a business or submitting a grievance, “but the signs are good”.
TripAdvisor stated earlier this week that it would not comment on “threatened or pending litigation”.
The identities of the hotels in the group are currently undisclosed but the majority are believed to be located in the UK and the US, thus the reason for a dual action in both countries.
The subsequent publicity around the issue since earlier this week KwikChex and a string of articles and broadcasts due to appear in the coming days in UK and US media is expected to see an “increasing surge” of interest, Emmins claims.

A process is now in place to identify what KwikChex believes are the most serious incidences of defamation ahead of formal contact being made with TripAdvisor within days.

Emmins says:
“We have decided to present TripAdvisor with a list of the worst specific cases, plus a general call to correct certain aspects next week, together with a formal notice of action which means that we will add to the list as we clear them.”

Many hoteliers, despite TripAdvisor’s policy of allowing a hotel the right to reply, are angry because they believe comments in reviews are untrue and damaging to their business, or “legally unsubstantiated”.

Emmins has a string of additional complaints against TripAdvisor which may be incorporated into the potential legal action, including a demand to see the algorithm behind the rating system for hotels and issues around a bulletin titled Hotel Horror Stories which reproduces negative reviews of hotels and circulates to TripAdvisor members.

Hotel & Catering Review Gold Medal Awards 2010

GREGANS CASTLE HOTEL STRIKES GOLD


GREGAN’S CASTLE HOTEL, the chic country house hideaway nestled in the rugged landscape of the Burren, Co Clare, has been awarded the Irish hospitality industry’s highest accolade, the prestigious Hotel & Catering Review Gold Medal Award for Excellence 2010.

Owned and operated by husband and wife team Simon Haden and Frederieke McMurray, Gregan’s Castle won the top industry award at the 22nd Annual Hotel & Catering Review Gold Medal Awards, held in The Shelbourne Hotel, Dublin on 20 September. The country house hotel triumphed ahead of hundreds of its peers in the Irish hotel and catering industry to win the coveted Gold Medal Award for Excellence after scooping the hotly-contested Gold Medal Award for Country Houses & Guesthouses, sponsored by Laurent-Perrier, earlier in the night.

Celebrating 22 years this year, the Hotel & Catering Review Gold Medal Awards are recognised as the leading independent awards programme for the Irish hospitality industry. Competition for the awards is intense, with a record number of entries in 2010. Entrants hailed from the four corners of Ireland and underwent a rigorous assessment process conducted by the Gold Medal Awards team of 14 expert industry judges, who travelled more than 27,500 kilometres across the island this summer to search for the Ireland’s best hotels, restaurants, caterers and hotel groups.

Gold Medal Award Winners, Finalists & Sponsors


As well as the supreme award, 14 category awards were presented at the gala awards ceremony. A total of 67 businesses were nominated as finalists in this year’s Hotel & Catering Review Gold Medal Awards, including 40 new category entrants.

Gold Medal Award for Five Star Hotels, sponsored by Edward Dillon & Co

Winner:
Park Hotel Kenmare



Finalists:
- Aghadoe Heights Hotel, Killarney, Co Kerry
- Dromoland Castle Hotel, Newmarket on Fergus, Co Clare
- Fota Island Resort, Cork
- The G Hotel, Galway
- Hayfield Manor Hotel, Cork
- Park Hotel Kenmare, Co Kerry


Gold Medal Award for Four Star Hotels, sponsored by Aon Insurance

Winner:
Knockranny House Hotel



Finalists:
- The Brehon, Killarney, Co Kerry
- Cromleach Lodge, Castlebaldwin, Co Sligo
- Harvey's Point, Lough Eske, Co Donegal
- Inchydoney Island Lodge, Co Cork
- Kelly's Resort Hotel, Rosslare, Co Wexford
- Knockranny House Hotel, Westport, Co Mayo


Gold Medal Award for Three Star Hotels, sponsored by Tourism Ireland

Winner:
The Headfort Arms Hotel



Finalists:
- Bloomfield House Hotel, Mullingar, Co Westmeath
- The Blue Haven Hotel, Kinsale, Co Cork
- The Claregalway Hotel, Claregalway, Co Galway
- Downhill House Hotel, Ballina, Co Mayo
- The Headfort Arms Hotel, Kells, Co Meath
- Park Inn, Belfast


Gold Medal Award for Country Houses & Guesthouses, sponsored by Laurent-Perrier

Winner:
Gregan's Castle Hotel

Finalists:
- Gregan's Castle Hotel, Ballyvaughan, Co Clare
- Lough Inagh Lodge Hotel, Recess, Connemara, Co Galway
- Mount Falcon, Ballina, Co Mayo
- Tankardstown House, Slane, Co Meath
- Rathmullan House, Rathmullan, Co Donegal
- Wineport Lodge, Glasson, Co Westmeath


Gold Medal Award for Hotel Groups, sponsored by Ireland.com

Winner:
The Doyle Collection


Finalists:
- The Doyle Collection
- The Moran & Bewleys Hotel Group
- Tifco

Gold Medal Award for Fine Dining Restaurants, sponsored by Paul Jaboulet

Winner:
One Pico



Finalists:
- The Dining Room at Gregan's Castle, Ballyvaughan, Co Clare
- La Boheme, Waterford
- MacNean House & Restaurant, Blacklion, Co Cavan
- Moira's Restaurant at Cromleach Lodge, Castlebaldwin, Co Sligo
- Dax Restaurant, Dublin 2
- One Pico, Dublin 2


Gold Medal Award for Bistros & Brasseries, sponsored by Champagne Pannier by Classic Drinks

Winner:
First Floor Restaurant at Harvey Nichols


Finalists:
- Bijou Restaurant, Rathgar, Dublin 6
- Crackpots, Kinsale, Co Cork
- First Floor Restaurant at Harvey Nichols, Dundrum Town Centre, Dublin 16
- Louie's Bistro, Dublin 1
- Perrott's Garden Bistro, Hayfield Manor, Cork
- West at The Twelve Hotel, Barna, Co Galway


Gold Medal Award for Casual Dining, sponsored by Campari

Winner:
Wild Honey Inn

Finalists:
- Itsa 4, Sandymount, Dublin 4
- Lord Kenmare's Restaurant, Killarney, Co Kerry
- Max's Restaurant & Wine Bar, Kinsale, Co Cork
- The Morning Star, Belfast
- The Tavern Bar & Restaurant, Murrisk, Co Mayo
- Wild Honey Inn, Lisdoonvarna, Co Clare


Gold Medal Award for Ethnic Restaurants, sponsored by Cobra

Winner:
Ananda

Finalists:
- Ananda, Dundrum Town Centre, Dublin 16
- Chakra by Jaipur, Greystones, Co Wicklow
- Chameleon Restaurant, Temple Bar, Dublin 2
- Little Jerusalem, Rathmines, Dublin 6
- Rotana Café, Portobello, Dublin 2


Gold Medal Award for Cafés & Coffee Shops, sponsored by The Kenco Coffee Company

Winner:
Kay's Real Chefs, Real Food

Finalists:
- Café Noir, O'Connell Street, Limerick
- Café No.11 at The Old Bank House, Kinsale, Co Cork
- Kay's Real Chefs, Real Food, Blanchardstown Centre, Dublin 15
- Partridge's Artisan Café, Gorey, Co Wexford
- Silver Restaurant at Newbridge Silver Visitor Centre, Newbridge, Co Kildare


Gold Medal Award for In House Caterers, sponsored by the National Hygiene Partnership

Winner:
Sodexo Northern Ireland at PSNI Seapark

Finalists:
- Aramark Ireland at Genzyme, Waterford
- Sodexo Northern Ireland at PSNI Seapark, Carrickfergus, Co Antrim
- Sodexo Ireland at APC Galway
- The Barristers Tea Rooms, The Four Courts, Dublin 7

Gold Medal Award for Institutional Caterers, sponsored by the National Hygiene Partnership

Winner:
St Brigid’s Hospital

Finalists:
- Black Olive Catering at Barrettstown, Ballymore Eustace, Co Kildare
- St Brigid’s Hospital, Shaen, Co Laois
- Aramark Healthcare at Beneavin Healthcare Campus, Glasnevin, Dublin 11
- Aramark Healthcare at University Hospital Galway, Galway
- Masterchefs Munster at Moffetts Restaurant, National University of Ireland, Galway


Gold Medal Award for Wine Experience, sponsored by Gleeson incorporating Gilbeys

Winner:
The Twelve Hotel

Finalists:
- Kelly's Resort Hotel, Rosslare, Co Wexford
- Max's Restaurant & Wine Bar, Kinsale, Co Cork
- No.1 Pery Square, Limerick
- Pinocchio, Ranelagh, Dublin 6
- The Twelve Hotel, Barna Co Galway
- The Cornstore, Cork


Gold Medal Award for Customer Experience, sponsored by Fáilte Ireland

Winner:
Cromleach Lodge

Finalists:
- Aghadoe Heights, Killarney, Co Kerry
- Cromleach Lodge, Castlebaldwin, Co Sligo
- Doonbeg Lodge, Doonbeg, Co Clare
- Glenlo Abbey, Galway
- Harvey's Point Hotel, Lough Eske, Co Donegal
- Hayfield Manor, Cork
- The Merrion Hotel, Dublin


Hotel & Catering Review Gold Medal Award for Excellence 2010 Gregan’s Country House Hotel

Captain Morgan launches Facebook competition

A new Facebook promotion for Captain Morgan rum has been launched, seeking four people to represent Ireland in the ‘Captain’s Cup’ final in South Africa this July.

The final will see 10 countries battle it out to win the title and the Captain is seeking an Irish captain and three crew members to represent Ireland at the finals.

The Irish finalists will join finalists from Germany, Canada, Mexico, Cost Rica, Argentina, Denmark, Austria, Colombia and South Africa itself.


Competitors who wish to travel with Captain Morgan to the Finals in South Africa must first complete some fun and quirky challenges online via Facebook to make it to the National Finals which will take the form of a party night in Dublin this May.

The winner and his team of three friends will be crowned National Champions and will go on to South Africa for a fun-filled all expenses-paid week with The Captain himself that will take in activities and challenges from Johannesburg to Durban.

The contest is open to all above legal drinking age and the challenges, conducted via the Captain Morgan Ireland Facebook fan page, require fun-loving people who have a passion for adventure, a little creativity, and a winning spirit!
More details can be found on Captain Morgan’s Irish Facebook page which now has 36,000 Irish fans - www.facebook.com/captainmorganireland.

Marie Takes Up Part Time Residence

Aghadoe Heights Hotel , the glamorous General Manager Marie Chawke is to join the team at Residence in Dublin on a short-term, part-time basis.

Marie will divide her time between Aghadoe in Killarney and the private members' club on St Stephen's Green, commencing her role as executive director of business development next month. She is due to work with the club until next March, and will combine her duties in Residence with her management role in Aghadoe, which will open for a three day week (Thurs-Sun) from December until February.

Joining Marie in Residence, which was recently purchased by Olivia Gaynor Long, is former Doonbeg Golf Club assistant manager Seamus Dooley. Seamus takes over as general manager and will work with Derek Phillips, the club's newly appointed chief operations officer.

Twins Christian and Simon Stokes, who launched Residence in 2008 and landed in high-profile difficulties with the High Court earlier this year, have exited the business. 'I want to put on record our gratitude to both Simon and Christian Stokes, who are no longer part of the Residence team going forward,' said Olivia Gaynor Long in a email to members.

She added that the club is planning 'significant upcoming investment in our members experience at Residence, enhancing the level of service and exclusivity'

Pub Sales Fall 14%

The pub sector is 'in meltdown' with sales plunging by more than 14% this year as consumers switch to drinking at home, the Drinks Industry Group of Ireland (has claimed.

Off-licence sales have risen by 15% oveer ther same period. Pub customers are also drinking less and switching to draught beer and away from spirits. Ten years ago, people were drinking an average of 14.4 litres of pure alcohol annually, but this has dropped to about 11.2 litres today.

DIGI estimated that 25,000 jobs could be lost by the end of the year in the drinks industry from a high of 100,000.

Licensed Vintners Association chief executive Donall O’Keeffe said in the short to medium term there is 'absolutely no sign of market conditions improving for the pub trade'.

Figures from DIGI show the pub sector suffered a 14.1% decline in the first seven months of this year following a near 9% decline last year. This is part of a wider trend of decline in the trade over the last decade that has seen the volume of bar sales fall 25% since 2000.

On a positive note the DIGI said the Government’s excise cut in last December’s budget has stemmed cross-border alcohol sales.

DIGI is asking the Government, in its pre-budget submission, to cut excise duty on alcohol and reduce commercial rates.

Richards Corrigan’s renamed The Cliff Townhouse

Following the departure of Richard Corrigan, Bentley's Oyster Bar and Grill on Dublin's St Stephen's Green has been re-named as The Cliff Townhouse.

The restaurant and townhouse is owned by Houghton Mifflin Harcourt, chief executive Barry O'Callaghan and has been rebranded as a sister enterprise to his boutique Cliff House Hotel in Ardmore, Co Waterford.

Ireland Hotels Cheapest in Western Europe

Ireland has the cheapest hotel rooms in Western Europe, with room rates falling an additional 4% in the first six months of the year, according to the latest survey from Hotels.com.

Its Hotel Price Index reports that while hotel rates are starting to stabilise globally with a 2% increase in the first half of the year, here in Ireland the recovery is taking longer.

The Index shows that room rates in Dublin fell 7% from €78 to €73, making the city one of the least expensive major city destinations globally. Rates in Killarney dropped by 16% in the months January to June, falling to €93 in the second quarter. In Galway, rates declined by 12% to €98.

Top Rates

Kilkenny toppled Killarney to take the title of the most expensive destination in Ireland. Despite prices falling 14% year-on-year, the average room rate for a hotel in Kilkenny is €123 per night according to Hotels.com. Sligo and Castlebar were the only two areas to record an increase in the period. Room rates in Sligo were up 5% from €82 to €86 while hotels in Castlebar increased by 4%, bringing the average hotel room price to €77 per night.

Cork hotel prices fell a further 5% year-on-year to €76. Waterford remains the cheapest city in Ireland (€50) with prices down a further 11% compared to this time last year.

With an average room rate of €79 Ireland is now the fourth most inexpensive in the Eurozone after the Czech Republic (€76), Poland (€74) and Hungary (€70).

Rise in bedbugs prompts 'pandemic' fears

Millions of homes could be hit by an explosion in the bedbug population, after pest controllers reported infestations of the parasite rose 24 per cent in a year.

The bites of bedbugs are not thought to spread disease, but can cause itching.

The growing problem of bedbugs, which feed on the blood of humans during the night, comes after a major epidemic in America where numbers are at their highest since the Second World War.
Pest controllers warned that the world could be on the verge of a "bedbug pandemic", which could be complicated in Britain by the millions of bugs expected to be transported in the clothing of tourists travelling to the 2012 Olympics.

A spokesman for Rentokil said: "Bedbugs are becoming more of a pest problem in this country and around the world.

"A recent international survey conducted by the National Pest Management Association and the University of Kentucky suggests the world is on the verge of a bedbug pandemic".
The insects, which at about a fifth of an inch long are visible to the naked eye, tend to enter homes in clothing or furniture but can also move between properties through wall and floor cavities.

They live in mattresses, bed frames, furniture near the bed and the join between the wall and floor, and come out at night attracted by the warmth of sleeping bodies and the carbon dioxide in breath.

Their bites are not thought to spread disease, but can cause itching.

Bedbugs are notoriously difficult to eliminate but numbers fell in the 1980s and 1990s. Scientists believe their revival could be down to an increase in international travel.

Other theories suggest they could be developing a tolerance to pesticides, the Daily Mail reported.

Gold Medal Finalists Decided

The 14 members of the Hotel & Catering Review Gold Medal Awards Jury gathered last Friday to vote for their selection of finalists for the 2010 Gold Medal Awards.

With a record number of entries this year competition was fiercer than ever and members of the Jury were delighted to note that, despite the tough economic trading environment, standards were exceptionally high across the industry.

A total of 66 businesses have been nominated as finalists in the 22nd Annual Gold Medal Awards and this year's list includes 40 new category finalists.

Entrants will be notified this week of their progress in the 2010 Awards programme.

Following a busy summer travelling through the four provinces of Ireland to judge hotels, restaurants and catering operations, the Gold Medal Awards Jury have voted for their selection of finalists in this year’s Awards. A total of 67 businesses have been chosen to progress to the final round of the Gold Medal Awards, including 40 new category finalists.

They are:

Five Star Hotels
- Aghadoe Heights Hotel, Killarney, Co Kerry
- Dromoland Castle Hotel, Newmarket on Fergus, Co Clare
- Fota Island Resort, Cork
- The G Hotel, Galway
- Hayfield Manor Hotel, Cork
- Park Hotel Kenmare, Co Kerry

Four Star Hotels
- The Brehon, Killarney, Co Kerry
- Cromleach Lodge, Castlebaldwin, Co Sligo
- Harvey's Point, Lough Eske, Co Donegal
- Inchydoney Island Lodge, Co Cork
- Kelly's Resort Hotel, Rosslare, Co Wexford
- Knockranny House Hotel, Westport, Co Mayo

Three Star Hotels
- Bloomfield House Hotel, Mullingar, Co Westmeath
- The Blue Haven Hotel, Kinsale, Co Cork
- The Claregalway Hotel, Claregalway, Co Galway
- Downhill House Hotel, Ballina, Co Mayo
- The Headfort Arms Hotel, Kells, Co Meath
- Park Inn, Belfast

Country Houses & Guesthouses
- Gregan's Castle Hotel, Ballyvaughan, Co Clare
- Lough Inagh Lodge Hotel, Recess, Connemara, Co Galway
- Mount Falcon, Ballina, Co Mayo
- Tankardstown House, Slane, Co Meath
- Rathmullan House, Rathmullan, Co Donegal
- Wineport Lodge, Glasson, Co Westmeath

Hotel Groups
- The Doyle Collection
- The Moran & Bewleys Hotel Group
- Tifco

Fine Dining Restaurants
- The Dining Room at Gregan's Castle, Ballyvaughan, Co Clare
- La Boheme, Waterford
- MacNean House & Restaurant, Blacklion, Co Cavan
- Moira's Restaurant at Cromleach Lodge, Castlebaldwin, Co Sligo
- Dax Restaurant, Dublin 2
- One Pico, Dublin 2

Bistros & Brasseries
- Bijou Restaurant, Rathgar, Dublin 6
- Crackpots, Kinsale, Co Cork
- First Floor Restaurant at Harvey Nichols, Dundrum Town Centre, Dublin 16
- Louie's Bistro, Dublin 1
- Perrott's Garden Bistro, Hayfield Manor, Cork
- West at The Twelve Hotel, Barna, Co Galway

Casual Dining
- Itsa 4, Sandymount, Dublin 4
- Lord Kenmare's Restaurant, Killarney, Co Kerry
- Max's Restaurant & Wine Bar, Kinsale, Co Cork
- The Morning Star, Belfast
- The Tavern Bar & Restaurant, Murrisk, Co Mayo
- Wild Honey Inn, Lisdoonvarna, Co Clare

Ethnic Restaurants
- Ananda, Dundrum Town Centre, Dublin 16
- Chakra by Jaipur, Greystones, Co Wicklow
- Chameleon Restaurant, Temple Bar, Dublin 2
- Little Jerusalem, Rathmines, Dublin 6
- Rotana Café, Portobello, Dublin 2

Cafés & Coffee Shops
- Café Noir, O'Connell Street, Limerick
- Café No.11 at The Old Bank House, Kinsale, Co Cork
- Kay's Real Chefs, Real Food, Blanchardstown Centre, Dublin 15
- Partridge's Artisan Café, Gorey, Co Wexford
- Silver Restaurant at Newbridge Silver Visitor Centre, Newbridge, Co Kildare

In House Caterers
- Aramark Ireland at Genzyme, Waterford
- Sodexo Northern Ireland at PSNI Seapark, Carrickfergus, Co Antrim
- Sodexo Ireland at APC Galway
- The Barristers Tea Rooms, The Four Courts, Dublin 7

Institutional Caterers
- Black Olive Catering at Barrettstown, Ballymore Eustace, Co Kildare
- St Brigid’s Hospital, Shaen, Co Laois
- Aramark Healthcare at Beneavin Healthcare Campus, Glasnevin, Dublin 11
- Aramark Healthcare at University Hospital Galway, Galway
- Masterchefs Munster at Moffetts Restaurant, National University of Ireland, Galway

Wine Experience
- Kelly's Resort Hotel, Rosslare, Co Wexford
- Max's Restaurant & Wine Bar, Kinsale, Co Cork
- No.1 Pery Square, Limerick
- Pinocchio, Ranelagh, Dublin 6
- The Twelve Hotel, Barna Co Galway
- The Cornstore, Cork

Customer Experience
- Aghadoe Heights, Killarney, Co Kerry
- Cromleach Lodge, Castlebaldwin, Co Sligo
- Doonbeg Lodge, Doonbeg, Co Clare
- Glenlo Abbey, Galway
- Harvey's Point Hotel, Lough Eske, Co Donegal
- Hayfield Manor, Cork
- The Merrion Hotel, Dublin

Liz Hurley's New Direction

Liz HurleyLiz Hurley is adding to her green credentials by launching a range of organic baby foods.

The new brand has apparently been inspired by her three-year-old son Damian.

She said: "I found all I wanted to do was give him perfect, unadulterated food. It would be wonderful to come up with good, maybe even convenience, food which is really healthy, low-calorie, organic and delicious."

Liz, 40, has already launched her own swimwear line.

The former partner of Hugh Grant, currently engaged to Arun Nayer, has recently become environmentally conscious.

She has joined the UK Soil Association - an organic food lobby - and is making her London home more eco-friendly.

New Fáilte for Kerry

Fáilte Ireland has establised a new tourism development forum for the Kingdom, Fáilte Kerry.

The forum will spearhead a three year development plan for tourism in the region with the active support from Fáilte Ireland.

Fáilte Kerry, which replaced the former South West Regional Tourism Development Board, is chaired by Padraic Liston, former managing director of Heineken Ireland.



He is joined on the forum by:

-Francis Brennan, Park Hotel Kenmare;
-Michael Buckley, Kerry Coaches and Buckley Tours;
-Patsy Cronin, national chairman of the Leader Network;
-Tom Curran, Kerry County Manager;
-Cllr Seamus Fitzgerald, nominated by Kerry County Council;
-Padraig Hanrahan, Ballybunion Holiday Homes;
-Nathan Kingerlee, Outdoors Ireland, Killorglin;
-Muireann Nic Giolla Rua, Benners Hotel and Dingle Tourism;
-Mary O'Connor, Derrynane House Hotel, Derrynane;
-Sean O'Driscoll, hotelier and chairman, Kerry Branch, Irish Hotels Federation;
-Mary Rose Stafford, Institute of Technology, Tralee;
-Fiona Buckley, head of operations, Fáilte Ireland South West.

"The establishment of 'Fáilte Kerry' will provide a renewed focus on what now needs to be done to grow tourism here in these testing times", said Fiona Buckley.

Ritz-Carlton Hong Kong to Be Highest Hotel in the World

The Ritz-Carlton Hotel Company, will make a magnificent return to Hong Kong when it opens the world’s highest hotel in the city in the first quarter of 2011.

The Ritz-Carlton, Hong Kong, which will occupy floors 102 to 118 of the International Commerce Centre (ICC) in Kowloon, will be a stylish and thoroughly modern hotel that truly reflects the sophistication, style and elegance of the Ritz-Carlton brand in a contemporary way.

Modern in design, the hotel will be the heart and soul of Hong Kong and will attract visitors from all over the world for its world-class style, design, service and its landmark location.

The hotel will offer 312 guest rooms all providing spectacular city and harbour views. Starting at 50sqm for a Deluxe Room, and reaching an incredible 365sqm for the magnificent Ritz-Carlton Suite, all rooms provide state-of-the-art technology including WiFi, iPod docking stations and stylish flat screen TVs. In addition, Club room guests will enjoy the panoramic Ritz-Carlton Club Lounge with complimentary food and beverage presentations 24 hours a day, as well as a dedicated Club Concierge, work stations, meeting rooms and WiFi throughout.

One of the unique aspects of the hotel, which reflects a move to more casual elegance of The Ritz-Carlton brand, will be its bars and restaurants, which have been stylishly designed by Japan’s Spin Studio and Wonderwall. With six dining venues starting on the 102nd floor, including state-of-the-art designer Chinese and Italian restaurants, and lobby lounge, the alfresco rooftop bar will be a truly stunning venue at 490 meters above sea level with outstanding views over Hong Kong. Asian-style tapas and contemporary cocktails will be served on the roof terrace, where fire pits and casual seating will create an atmosphere of stylish luxury. The Ritz-Carlton, Hong Kong will boast one of the largest ballrooms in the city at 930sqm. Elaborately decorated with a sea of crystal chandeliers, the décor is suited to weddings, meetings and gala events. Complimented by an additional four meeting rooms, the total of 1,300sqm of meeting space will become the new social centre for Hong Kong and will set the benchmark for events in the region.

For those wishing to relax and indulge, the ESPA located on 116th floor and consisting of 860sqm of treatment rooms and relaxation area, will re-define the urban spa experience in the city and across Asia. Featuring nine deluxe treatment rooms and three couples’ suites, every treatment room offers floor-to-ceiling windows with panoramic views where a world-class team of professional therapists ensure a spa experience like no other. The hotel also features a fully equipped fitness centre and an indoor pool on the 118th floor with a 28m x 7m LED screen on the ceiling that can display images. In the podium of the ICC tower, the 1,000,000sqm Elements shopping mall offers some of the finest shopping in Hong Kong with luxury brand names featured throughout this world-class location. The ICC will also host an Observation Deck on the 100th floor and offer direct connections to Hong Kong International Airport in 20 minutes and Central Hong Kong in five minutes. The Ritz-Carlton, Hong Kong will be very much at the heart of the city and will become a must-see tourist attraction when it opens in the first quarter of 2011.

Ireland: €29 mln welfare help for poultry farmers

Irish minister for agriculture, fisheries and food, Brendan Smith, has announced details of 2 new on-farm investment schemes designed to improve the standards of animal welfare for poultry production and sow housing. In a first reaction, the Irish Farming Association (IFA) said it is not enough.



The schemes – worth up to €29 mln – are part of a €113 mln targeted scheme for on-farm investment to support a series of specific categories of farmers, and focused on supporting productive investment, and are part of the revised Rural Development Plan 2007-2013. They follow an earlier €54 mln grassland sheep scheme, which the minister launched in April.

"These schemes reflect the continuing importance the government places on the maintenance of the highest standards of animal welfare in the Irish farming sector," Smith said.

"They represent a significant investment of a maximum of almost €30 mln in 2 key areas of production and will be of considerable benefit to pig farmers in the conversion of loose housing for sows as well as assisting poultry producers in the conversion to enriched cages, free-range or barn systems."

Both schemes

Under the terms of both schemes, grant-aid will be available at a standard rate of 40% for investment in sow housing and laying hen facilities, which will meet the standards laid down in the relevant EU Directives on animal welfare.

"Having launched the grassland sheep scheme in April, I was particularly anxious to give priority to the launch of these 2 schemes as the new EU Directives come into force at the end of 2011 and 2012 for the laying hens and sows, respectively," said the minister.

Both schemes are now open and applications for the new schemes will be accepted by the Department up to the end of June 2011, for poultry producers, and the end of June 2012, in the case of sow house investments.

Reaction

IFA pigs committee chairman Tim Cullinan said that the introduction of the scheme, while welcome is not enough to help pig producers comply with the regulations. Farmers in this sector already have to meet very high animal welfare standards imposed by EU Regulations but the fact remains that these costs are not reflected in market prices.

"Naturally a high standard of welfare is of the most utmost importance to Irish pig meat producers but European policies must allow producers to farm in an economically sustainable manner. Pig producers have suffered the worst losses ever recorded in the last number of years between low prices and high feed costs," added Cullinan.

"Minister Brendan Smith must now make it a priority issue to extend the implementation date or secure in Europe provisions to protect Irish farmers from lower standard imports and excessive regulations," Cullinan concluded

€190m Investment Pledged for Tourism

The Government is to invest €190m in upgrading and developing new tourist facilities over the next six years, Tourism Minister Mary Hanafin has announced.

The funding will be focused on completing the upgrading of major tourist attractions, developing a small number of key iconic attractions, improving infrastructure for recreational cycling, walking and water based activities and heritage attractions, said the Minister.

She also announced the provision of almost €4m of funding under Fáilte Ireland's Tourism Capital Investment Programme to support four projects; The Clare Coastal Walks, Lough Key Marina, Slieve League, and the Foynes Flying Boat Museum.

'Continually investing and renewing the tourist attractions we have to offer is vitally important if we are to grow visitor numbers in the coming years,' noted Minister Hanafin.

Record number of restaurants receive food closure orders

Safety chiefs served a record number of closure orders on food firms last month, it emerged today.


A total of 13 outlets were hit for breaches of food safety laws in July, with regulators warning businesses to step up hygiene practices or face being shut down.
Food Safety Authority of Ireland (FSAI) chief executive Professor Alan Reilly said he was hugely disappointed by the record monthly figure for closures.

"The same recurring, but easily preventable faults continue to contribute to the closure of food businesses and this must be addressed by food businesses operating to unsatisfactory standards," he said.

"Dirty premises, unhygienic practices and improper storage of food simply will not be tolerated.
"Food inspectors across the country are as active as ever during the summer months carrying out food inspections, so that consumers can feel confident about the food they are purchasing."
Closure orders are issued when there is likely to be a grave and immediate danger to public health, or where an improvement order is not complied with.

The order can refer to the immediate closure of all or part of the food premises, or all or some of its activities.

The owners of four food stalls in Dun Laoghaire, Co Dublin, were reprimanded and made to cease trading during the popular Festival of World Cultures.

Failures in food standards were also found at a Chinese food stall at the Oxegen Festival.
July's closure orders were issued by environmental health officers in the HSE West Region, the HSE Dublin North East Region and the HSE Dublin Mid Leinster Region.

Outlets closed included:

:: Cherry Blossom takeaway and restaurant, unit 4 of the Watson and Johnson Centre, Church Road, Greystones, Co Wicklow on July 28. Ongoing.

:: Keenans Butchers and Deli (part of premises), Lanesboro Road, Co Roscommon, on July 23. Ongoing.

:: Liada Bakery Limited, trading as Merkurius D at unit 2, Quinnspares, Durrow, Co Offaly, from July 12. Ongoing.

:: Chinese Fast Food food stall at the Main Stage, Arena 2, Oxegen Festival at Punchestown, Naas, Co Kildare on July 7. Ongoing.

:: In Dun Laoghaire, Co Dublin the Taste of India food stall and a stall occupied by Keziah Mabunde were both closed from July 24 for one day, with Punjab Balti food stall shut on July 25 for a day. A closure order served on the Habesha Food Company food stall has been in place since July 24.

:: Hadi Indian takeaway, Main Street, Ballaghaderreen, Co Roscommon, from July 29 to August 4.
:: Saagar Restaurant on Harcourt Street in Dublin city centre from July 22 to July 26.

:: Rong Xing Supermarket, 157 Parnell Street, Dublin, from July 21 to July 23.

:: Patrick Ivory pub (kitchen only), 61 Castle Street, Dalkey, Co Dublin, from July 19 to July 30.

:: Hanlin Restaurant, 154 Parnell Street, Dublin 1 from July 7 to July 9.

Elsewhere a successful prosecution was also carried out by the HSE Dublin Mid Leinster Region on The Hogan Stand Butcher Shop at unit 2, Lyster House in Lyster Square, Portlaoise.

Equality Tribunal awards ex-hotel manager €100,000

A FORMER general manager at a Dublin city centre hotel has been awarded €100,000 by the Equality Tribunal for victimisation and gender discrimination.

The tribunal found that she was denied access to promotion, was forced to take redundancy and put under pressure to waive her right to legal action.

Denise Batt was employed as a general manager at Comfort Inn Hotel, Parnell Square, between 2003 and 2007.

The tribunal heard that her employer had planned to open a new hotel nearby which would be jointly managed with the Parnell Square hotel.

Ms Batt was told that she would be the preferred candidate for this management job. During her maternity leave she was refused an application for a four-day week but was granted an extension of maternity leave. In February 2007, shortly before she returned to work, the human resources manager told her she would return in a lesser management role.

This manager said she should “be relieved” as there would not be as much pressure on her with a baby to look after. When she objected it was agreed that she would remain in the general manager role.

When she returned to the hotel in March 2007, her colleague was also working as general manager, undermining her own role.

He had been appointed to the management role for the new hotel, but it was not ready yet. Ms Batt did not have the opportunity to interview for the position.

The tribunal heard that it would have been normal for an e-mail to be sent out inviting applications and Ms Batt had complained at not being permitted to interview.

In July 2007 she told her employer she was pregnant. The hotel changed ownership and in August 2007 the new employers told her they were to make her redundant.

She was hospitalised following this meeting due to blood pressure as her medical team feared she might miscarry. Two days after she was released from hospital on bed rest her supervisor called to her home.

He offered her a letter waiving her rights to take legal action in exchange for an opportunity to go on maternity leave. She did not sign this and was sent redundancy papers the following day.
The tribunal described as victimisation the communications to Ms Batt when she was ill and the pressure to waive her legal rights. It also found that she was discriminated against for promotion on gender grounds and by the refusal to grant parental leave.

Goat meat sales offer new opportunities

A NEW interest in eating goat meat across the developed world which will see it go on sale at almost £20 per kilo in Harrods stores in London next month may present opportunities for Irish herd owners.



Goat meat, which is seldom seen in supermarkets or butchers shops has begun appearing on the menu at top London restaurants Fifteen, Pied a Terre and St John, and also at a number of New York eateries.

International wire reports quoted a Harrods spokesperson suggesting roasting the meat or dicing it for stews or curries, adding it could replace lamb in a lot of recipes.

Low in calories, goat meat contains 122 calories per three ounces compared with 162 for chicken, 175 for lamb, 179 for beef and 180 for pork. It also has a lot less fat than all the other meats, at 0.79g compared with 3.0g for beef.

Bruce Langlands, director of the Harrods Food Halls, said goat has been on the culinary backburner in the UK for many years, but they “feel it is the right time to showcase its delicious qualities” to customers.

Bord Bia, the Irish Food Board, said yesterday it is monitoring the reports of the growing interest.

“Goat does appear irregularly on Irish menus but it is a very small niche market here. Goats are being kept here mainly for milk production,” she said.

She said there are currently 10,000 milking goats in Ireland and the main processor of goat milk was the Tullamore-based Glenisk creamery.

Ten days ago, Minister for Agriculture Brendan Smith announced the reopening of the the export of sheep meat from Ireland to Tunisia.

He said Tunisia had also agreed to allow beef into the country as had Morocco which had placed a ban on the import of Irish beef and live cattle nearly 15 years ago.

Thomond Park gig is a piece of cake says celebrity chef Richard Corrigan

Celebrity chef Richard Corrigan who will tog out at Thomond Park for a live cooking demonstration on September 16. THOMOND PARK is to host its first ever live cooking demonstration in September, as internationally renowned Irish chef Richard Corrigan hosts a demonstration of his skills in the legendary rugby ground.

'An Evening with Richard Corrigan', will offer an audience the chance to experience firsthand the work of the master chef, who will also be joined by three of Munster's rising young rugby stars Patrickswell scrum half Conor Murray, North Circular Road man Mike Sherry and Cork's Kieran Essex - members all of Munster's Rugby Academy - will line out with the celebrity chef for the live demonstration.

"I love the alchemy that surrounds Thomond Park, it is honest and pure, just like my cooking, I'm really looking forward to a great night in Limerick," said Corrigan .

"An evening of inspirational recipes, good food and wine, elegance style and fun, I mean come on - that's what it should all be about.

"Food matters, cooking for family and friends is as important to me as sending any morsel out to customers from my kitchen in Mayfair," added the celebrity chef, who has worked in some of the world's top kitchens, as well as appearing regularly on television, from BBC2's 'Master Chef' to Channel 4's 'Jamie's Kitchen' and BBC's 'Full on Food'.

Corrigan opened Lindsay House in Soho, London, in autumn 1997 and was awarded "Outstanding London Chef" at the Carlton London Restaurant Awards in 2000.

Stadium director John Cantwell said that the event was the "first step in working to develop and highlight the quality produce we have in the Munster area".

"Thomond Park is an innovative stadium: this is reflected in the magnitude and latitude of the various events run here. We hope that this is the first of many such events," he said.

The three Munster players will join in with Corrigan in his cooking displays to prepare some recipes that are in keeping with the nutritional advice they have learned as part of their academy training, and academy director Ian Shirwin explained that developing the up and coming for life as a professional player was a very important part of their work.

"We spend a lot of time and effort developing the technical skill and the supporting knowledge but we rethought our approach in 2010 and decided that practical application would solidify the learning so we developed the Munster Academy nutrition, lifestyle and food programme," said Mr Shirwin

Dunne's €379m hotel site plans get green light

DUBLIN City Council has given developer Sean Dunne the go-ahead to build a hotel and apartments on the former Jurys/Berkeley Court site in Dublin 4.

The council has approved plans to build 568 apartments and a 135-bedroom hotel on the six-acre site, subject to 28 conditions including a requirement that he pay €17m in development levies before construction work begins.


Mr Dunne bought the site at the height of the boom for €379m, a record price for land in Ireland.
Previous plans, which included a 37-storey tower, were thrown out after stiff local opposition, and it is likely that this decision will also be appealed.

The new scheme includes a dozen buildings including a 15-storey tower, with shops, restaurants, bars, healthcare facilities and a creche.

Man jailed for £250m plot to 'sell' London Ritz Hotel

A jobless lorry driver who pulled off an "elaborate and outrageous scam" to sell London's Ritz Hotel for £250m has been jailed for five years. Anthony Lee, 49, of Beal, North Yorkshire, found victims who were interested in the hotel in Piccadilly and duped them into handing over £1m.

He was convicted earlier this month of obtaining the money by deception. Southwark Crown Court heard that he pretended to be a close friend of the hotel owners, the Barclay brothers.

Sentencing him, Judge Stephen Robbins said: "You were found guilty by a jury of this elaborate and outrageous scam, purporting to sell the Ritz Hotel, thereby obtaining £1m from your victim."

Jurors heard that Lee was at the heart of the con which was based on "one great big lie".
He convinced potential buyer Terence Collins that he was a "close friend and associate" of the reclusive billionaire Barclay brothers who own the prestigious hotel.

But Sir Frederick and Sir David Barclay had never heard of Lee and were completely unaware he was claiming to be able to sell the landmark building.

'Reputations ruined'

Mr Collins turned to Dutch billionaire financier Marcus Boekhoorn to finance the £1m payment in December 2006, telling him the owners had "secretive reasons" for selling the property through a third party.

But the sale never happened, the promised paperwork never materialised and the money was never returned, the jury heard.

In court, Lee claimed the £1m payment related to a separate property deal he had with Mr Collins.

And Mr Collins had agreed to refer to the payment as an introductory fee for a deal in Flaxby, North Yorkshire, "for accounting reasons".

However Mr Boekhoorn, whose money it was, had never heard anything about this arrangement, the court was told.

The owners of the Ritz knew nothing of the sale

The judge said: "This con or scam or sting was probably motivated by your mistaken belief that Terry Collins had deprived you of another potentially lucrative property deal and it may be that this offence was done out of revenge."

Det Sgt Ridler, who led the two-year investigation for North Yorkshire Police and received a judicial commendation from the judge, said Lee's actions had not been "victimless".

"It was well-planned, it was well thought out and there were victims," he said. "Reputations were ruined."

After the four-week trial, Patrick Dolan, of Philip Lane, Tottenham, north London, was cleared of a conspiracy charge.

Solicitor Conn Farrell, 57, from Aldershot, Hampshire, was also cleared of trying to fraudulently sell the hotel.

First Lifestyle Airport Hotel to open in Beijing

Langham Place, Beijing Capital Airport opens on August 16, 2010 with a bold new mission: to revolutionize the way we see airport hotels.

Featuring DJs in the lobby, loft-style apartments and a stimulating 24-hour high-tech environment for work and play, Langham Place, Beijing Capital Airport will be the first airport hotel in the world to make downtown guests green with envy.

“We are not just creating a convenient stopover hotel but one of the most fun places to be in the capital of the world’s largest nation.” said General Manager Mark Francis. “We aim to make staying at the airport in Beijing an exciting thing to do!”

Cutting edge design, state-of-the-art technology and heaps of attitude are the hallmarks of this up-to-the-minute five-star lifestyle hotel that is situated right next to Beijing Capital International Airport’s iconic Sir Norman Foster-designed Terminal 3, just 10 minutes to the New China International Exhibition Centre and a mere 15-minute ride to the city on the Airport Express Railway.

The hotel also embraces the culture of Beijing with an art gallery showcasing unique contemporary Chinese artwork and a LIFE! boutique selling a selection of quirky and cool local designer and Langham Place branded gifts.

All 372 stylish guest rooms and suites (45 sq m – 300 sq m) are luxuriously appointed with signature Dream Big Beds, marble bathrooms with oversized baths and separate walk-in rain showers and gadgets galore like internet protocol phones, iPod docs, large flat-panel TVs, DVD / CD players, and WiFi.

Club perks are taken to new heights with the massive and exclusive two-level Club L lounge open around the clock and serving complimentary breakfast, all-day snacks, afternoon tea and evening cocktails and canapés, and providing useful and entertaining extras such as a boardroom, internet pods, a pool table and game stations.

Bars and restaurants include the 24-hour bar and internet hub Portal - Work & Play which allows guest to blur the boundaries between business and pleasure by accessing WiFi on big screens in a relaxed and fun setting. A more elegant Chinese dining experience is on offer at Ming Court, while The Place serves favourites from around the world. Guests can also rock into the night at Fuel which features hot bands and DJs and big screens for sporting events. And there’s more to come next March when interactive Japanese Robatayaki & Bar, Tokoro, opens.

There’s no excuse for not keeping fit either with the jetlag and stress-busting 24-hour Cardio Studio, equipped with the latest in revival technology, the greatest personal trainers and the loveliest lakeside views.

The hotel is perfect for meetings and events with over 2,700 sq m of gorgeous natural-light-filled function space ranging from 40 sq m to 800 sq m for anything from high-powered corporate meetings to the most glamorous of weddings, gala dinners and cocktail receptions.

Travellers can take advantage of the complimentary airport shuttle bus service. Painted from top to bottom in the trademark Langham pink, even the hotel’s buses have attitude!

For more information on Langham Place, Beijing Capital Airport visit:
beijingairport.langhamplacehotels.com

Cloned cow milk claim prompts urgent investigation

Stores seek to reassure shoppers over report that milk from offspring of a cloned cow is on sale in Britain.

Dairies, supermarkets and food regulators are urgently investigating claims that milk from the offspring of a cloned cow is on sale in Britain in apparent breach of the law.

As stores sought to reassure shoppers over milk supplies, which were worth £3.5bn last year, campaigners called for an EU-wide ban on the sale of food that could be sourced back to clones.
Research has suggested strong consumer opposition to such food but the EU has still to reach a verdict on the issue. The UK Food Standards Agency (FSA) believes that EU rules on novel foods ensure no food from clones' offspring can be legally sold without a scientific assessment as to whether it is safe.

No applications for authorisation have been made either to the FSA or the European Food Safety Authority (EFSA). Any breach of this requirement could lead to a fine of up to £5,000. Food from clones themselves are banned.

European authorities have been caught on the hop, despite the US Food and Drug Administration deciding more than two years ago that meat and milk of clones and their offspring was safe, thus clearing the way for them to be sold in the States.

The EFSA, based in Parma, Italy, said in 2008 there was no indication from limited research that food from cloned pigs and cattle or their progeny would be any less safe than conventionally reared livestock, but raised concerns over health and welfare issues in the animals. The commission in Brussels recently requested further information and last month MEPs voted to ban the sale of meat and milk derived from cloned animals. A further formal scientific opinion from EFSA is not expected until October.

Dairy Crest, one of the largest milk producers in the UK, said it would carry out further checks on its suppliers, stressing they were already subject to regular inspections. About 70% of its milk comes from 1,400 suppliers – mainly farms – with the remaining 30% from third-party producers such as co-ops.

Marks & Spencer, which recently unveiled a new partnership with farmers giving incentives for improving animal living conditions, said reports from its stores today suggested shoppers were not worried about the claims. "Our customers can enjoy our milk safe in the knowledge that it comes from British farms with the highest standards," said a spokeswoman.

Waitrose said: "As a retailer with high standards of animal welfare, our position on this issue is simple. Waitrose does not sell milk or meat from cloned animals. We have absolute traceability for all our food and we only source from farms we know and trust."

Dr Steve Griggs, who led FSA research on consumer reaction to food from clones' offspring, said: "The overwhelming majority either did not want it or were unsure. They struggled to identify any convincing benefits for them as consumers. There were concerns about the ethical side of animal cloning, indeed whether we have the moral right to go down this road."

The RSPCA said: "Cloning has huge potential to cause unnecessary pain, suffering and distress which cannot be justified by purely commercial benefits."

On Thursday, the International Herald Tribune reported that an unnamed UK farmer was selling milk from a cow bred from a clone. The farmer said he was selling embryos from the same cow to breeders in Canada.

An FSA spokeswoman said: "Since 2007 the FSA interpretation of the law has been that meat and products from clones and their offspring are considered novel foods and would therefore need to be authorised before being placed on the market.

"As the UK authority responsible for accepting novel food applications the agency has not received any applications relating to cloning and no authorisations have been made. The agency will of course investigate any reports of unauthorised novel foods entering the food chain."

Three years ago it emerged that a calf from a cloned cow was born on a British farm. The farm reportedly bought frozen embryos from a cow that had been cloned by the US biotech firm Cyagra Clone.

Salads saltier than a Big Mac, says survey

Manufacturers of ready-to-eat salads have “a long way to go” in producing low-salt foods after a new survey revealed that one in ten salads contains more salt than a Big Mac.

The UK’s Consensus Action on Salt and Health (CASH) has found that the ready-to-eat salads on sale in UK supermarkets have massive fluctuations in the salt they contain. Of the 270 salads surveyed only six contained less salt than a packet of potato crisps, said CASH.

“Clearly the manufacturers still have a long way to go if we are to reduce our salt intake to 6g a day and save the maximum number of lives. Every gram of salt removed from our diet is estimated to prevent 6,000 deaths from heart attacks, heart disease and strokes per year, creating potential healthcare savings of £1.5billion per year,” said Professor Graham MacGregor of the Wolfson Institute of Preventive Medicine and Chairman of CASH.

Salt – a little but not too much

Salt is of course a vital nutrient and is necessary for the body to function, but the average daily salt consumption in the western world, between 10 and 12g, vastly exceeds recommendations from WHO/FAO of 5 grams per day to control blood pressure levels and reduce hypertension prevalence and related health risks in populations.

And with 80 per cent of salt intake coming from processed foods, many countries have initiated salt reduction programmes, with many holding up the UK’s Food Standards Agency as the torch bearer for national initiatives.

The benefits of a salt global salt reduction strategy were given blinding clarity by a meta-analysis published in The Lancet Chronic Diseases Series in 2007, which concluded that reducing salt intake around the world by 15 per cent could prevent almost nine million deaths between 2006 and 2015.

Survey results

CASH surveyed 270 salad and pasta bowls from supermarkets, high street cafes and fast food chains and found that, despite relatively high levels in some products, progress has been made towards low-salt reformulations.

Compared to 2005 data, the most recent survey showed an average reduction in the salt content in supermarket salads of 23 per cent, from 1.64 grams per portion to 1.26 grams today.
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Some products continue to contain high levels however, with the worst offender found to be a Spicy Crayfish Noodle salad from EAT., which contains 3.51g of salt per portion – over half the FSA’s recommended daily amount.

“Many women choose salad as a healthy and convenient lunch, particularly when watching their waistline” said Katharine Jenner, CASH Campaign Manager. “Rather than feeling healthy however, they often feel bloated and sluggish, symptoms of ‘water retention’, which can be caused by the hidden salt in these salads.

“In the long term the health problems are more serious as salt intake is linked to osteoporosis and high blood pressure. Given the healthy image of salads it’s surprising to find that they contain such high levels of unnecessary salt,” she added.

Encouragement

Commenting on the results of the survey, Victoria Taylor, senior heart health dietitian at the British Heart Foundation, said: “If you’re trying to look after your heart health by having a salad instead of fast food it can be frustrating to find your supposedly healthy option comes laden with salt.

“Some of the salads in this survey provide more than half the recommended daily amount of salt for an adult in just one dish. Over time, eating a diet high in salt can increase your risk of raised blood pressure, which is linked to heart disease and stroke.

“While it’s encouraging that some products have been reformulated since the last survey in 2005, we clearly need to go further to give people a broader choice for lunch on the go with options that are healthy in terms of salt as well as calories, fat and sugar. These need to be clearly labelled too so people know what’s really in the food they buy.”

Chef Ramsay in Tax Trouble

Celebrity chef Gordon Ramsay has been dealt a further blow after his company was hit with a demand for more than $2 million (£1.3 million) in unpaid taxes.
U.S. authorities have sent the beleaguered British chef's firm three outstanding tax bills in the last eight months. The most recent demand, sent last month, totalled a massive $484,500 (£323,000).

A spokesperson for Gordon Ramsay Holdings confirms the taxes are not the reality TV star's personal liabilities.

The rep says, "This relates specifically to a restaurant operation in New York which has been restructured. Conversations are in hand with U.S. authorities to settle outstanding corporate liabilities."

The news comes just two days after Ramsay was forced to shut down his restaurant in Cape Town, South Africa, on Friday.

Ramsay has recently been hit with a series of lawsuits over allegedly unpaid bills - fuelling rumours his business empire is in trouble

Celebrity chef cooks up a profit at his Michelin-star Dublin restaurant

ONE of the country’s most exclusive restaurants, the Michelin-starred Thornton’s, owned and operated by celebrity chef Kevin Thornton, returned to profit last year.

Abridged accounts just filed to the Companies Office by Conted Ltd, trading as Thornton’s Restaurant, show the 80-seater Dublin restaurant recorded an after-tax profit of €37,990 to the end of August last year, compared to a post tax loss of €17,354 in 2008.

In spite of the return to profit in a financial year which saw the closure of another Dublin-based Michelin-starred restaurant, Mint, Conted Ltd had total net liabilities of €52,590 at the end of August last year.

As a result, in a note to the accounts, Conted Ltd’s directors, Kevin Thornton and his wife, Muriel state they have "considered the uncertainty in the current economic and financial environment and are confident that the company will be in a position to trade through these difficult trading circumstances and continue to take appropriate steps to manage its business activities in this environment. The shareholders have indicated their willingness to continue to provide continued financial support".

The note adds: "In view of the foregoing, the directors are of the opinion that the accounts should be prepared on a going concern basis."

The company’s total net liabilities and the financial statements being prepared on a going concern basis also drew the attention of the firm’s auditors, Howarth Bastow Charlton.

As the accounts are abridged, they provide limited financial information and do not disclose turnover.

Thornton’s restaurant was first established in Portobello in 1995 before moving to its present location on St Stephen’s Green in 2002.

Cashel native, Kevin Thornton was the first Irish chef to receive the rare accolade of two Michelin stars and Thornton’s is today one of only six Irish restaurants to attain a Michelin star – Patrick Guilbaud in Dublin’s Merrion Square remains Ireland’s only two-star restaurant

BBC cancels Blanc's Restaurant

BBC Two programme The Restaurant, fronted by celebrity chef Raymond Blanc, will not return to TV screens, it has been confirmed. The reality show focused on couples competing for a chance to open a restaurant financially backed by Blanc. A BBC statement said "the time is right for The Restaurant to close its doors after three successful series."

Blanc is currently "in discussions" with the BBC about a new series of Kitchen Secrets and other projects.

The announcement comes as BBC Two launches its autumn and winter schedule.

China: The new fast food nation

Consumers around the world have developed a taste for American fast food, but demand for fried chicken sandwiches and pepperoni pizza appears to be particularly strong in China.

Yum Brands, the parent company of KFC, Pizza Hut and Taco Bell, said Tuesday that profits from its operations in China surged 33% in the second quarter.

The company, which has over 36,000 fast food restaurants in more than 100 countries, generates about 60% of its profits in overseas markets, the largest of which is China.

Yum opens one new KFC in mainland China almost every day. It already has nearly 3,000 of the fried chicken restaurants operating in 650 Chinese cities. That's in addition to 560 Pizza Hut locations.

The company aims to eventually open at least 20,000 fast food outlets in mainland China. In the second quarter alone, Yum opened 59 restaurants in China, bringing the total for this year to 155 restaurants.

"A key driver of our overall growth continues to be new unit development in China and Yum Restaurants International," David Novak, the company's chief executive, said in a statement.

Britain’s favourite boy band to open new restaurant

JLS the X Factor finalists and now Britain’s favourite boy band are looking into entering the hospitality sector with a new restaurant and club based in London’s West End, according to The Sun.

Aston, Marvin, JB, and Oritse will be equal investors in the venture and the band is now actively looking for suitable locations.

The Sun stated that JLS plan to open an Asian establishment, probably to be named Jewels of the Lotus Sutra, which is based on the group member’s initials, wanting to make it one of the best venues in London.

A source close to the band told the Sun, “each of the boys want to get involved in how it will look, what’s on the menu and who’s on the guest list.”

Fullerton Bay Hotel is Preferred Hotels & Resorts' newest member

Opening in July 2010, the Fullerton Bay Hotel is Preferred Hotels & Resorts' newest member and Singapore's most anticipated new luxury waterfront hotel.

Preferred Hotels & Resorts, a brand of Preferred Hotel Group and a collection of more than 200 of the world's most desirable destinations, is pleased to announce its newest member in Singapore - The Fullerton Bay Hotel Singapore.

The much anticipated July opening of the 100-room The Fullerton Bay Hotel Singapore will mark the hotel as the city's first and only waterfront hotel. Seated on Marina Bay's prime waterfront location in the Central Business District and the historic Arts and Cultural precinct, the hotel will offer impeccable service and hospitality.


LCL Architects, the group behind the hotel's inspiring glass facade, is also responsible for the creation of the luxury hotel rooms, while the arrival experience and restaurants are the latest projects by design wunderkind, Andre Fu. Guests will enter the hotel through a 17-metre-wide lobby at the historic Clifford Pier, an important heritage site that saw the arrival of many of Singapore's early settlers. The hotel's exquisite interior designs are richly-steeped in Singapore's illustrious history; Fu used vintage nautical maps and commissioned contemporary art that reflects the celebration of heritage and modernity in the Lion City.

Each of the hotel's six suites - including a Presidential Suite - are individually themed to reflect the wealth of cultures in Singapore's cosmopolitan population, including Chinese, Malay, Indian, Peranakan, and Colonial. Named after the ex-governors of the Straits Settlement, each features magnificent Marina Bay views from its balconies and is adorned with custom artwork and antiques alongside contemporary pieces.

The hotel's trio of culinary experiences includes the signature restaurants of Clifford, The Landing Point, and Lantern. Clifford, a modern brasserie, is illuminated by splendid 10-metre-high floor-to-ceiling windows overlooking the bay. Guests are greeted by an opulent 800-bottle fine wine library and vintage furnishings in warm gray, burnt orange, and dark aubergine set against ivory French paneling and herringbone oak floors. With a majestic 13-metre-long bar and spacious outdoor terrace, The Landing Point is the hotel's sophisticated lounge. Lantern is a stylish rooftop bar, surrounding the hotel's 25-metre rooftop swimming pool with panoramic views of the waterfront, the Singapore skyline, and sunset.

"This new hotel will undoubtedly be Singapore's latest luxury design hot spot and will join its renowned award-winning sister property, The Fullerton Hotel Singapore, as another iconic hotel in Asia's global city," said Mark Simmons, area managing director - Asia, Preferred Hotel Group. "Preferred Hotel Group is excited to have The Fullerton Bay Hotel Singapore as one of our exclusive partners to accommodate our distinguished group of global luxury clients."

"Catering to the Preferred Hotel and Resorts' discerning travellers - especially the well-heeled jetsetters and sophisticated chic - The Fullerton Bay Hotel Singapore embodies and sets the tone for an indulgent experience," said Giovanni Viterale, general manager of The Fullerton Bay Hotel Singapore, The Fullerton Hotel Singapore, and The Fullerton Heritage. "The ideal location of the hotel alongside the sparkling waterfront makes it a perfect destination for business, leisure, and gourmands alike."

Boris Johnson opens Travelodge in Waterloo Road

Mayor of London Boris Johnson came to Waterloo last Thursday to officially open the chain's 400th hotel as it celebrates its 25th anniversary.

Travelodge London Waterloo, located at St George's House in Waterloo Road, has 279 bedrooms and is full every night for its first month.


The development – which incorporates a grade II listed building as well as a new structure – has cost £21.1 million to covert into a Travelodge hotel. Travelodge says that the new hotel has created 60 new jobs, with half of the positions being filled via the London Employer Accord programme which helps the long term unemployed back into work.

"London Waterloo is the perfect example of the modern and vibrant company Travelodge has evolved into over the last 25 years," says Guy Parsons, chief executive of Travelodge. "Located in a prominent location it offers the perfect low-cost base for both leisure and business customers."

"With the Olympics getting ever nearer and given the prominent role tourism plays in the growth of the London economy, we have also invested heavily to ensure that Travelodge is the biggest hotel brand in the Capital in time for the 2012 games."

The hotel is offering a complimentary 'Triplet London sightseeing tour' which allows two customers and a tour guide to cycle around London visiting the capital's sights. In addition to these tours Travelodge is also trialling a free cycle service where customers can hire a 'Go Cycle', the world's lightest electric bike. To help guests seek out London's landmarks, Travelodge has created a cycle sightseeing guide which takes in the capital's top ten attractions in an hour's ride.

Waterloo has seen a flurry of new hotels opening, with several more on the drawing board. The H10 London Waterloo opened earlier this year and the Tune Hotels.com Westminster will welcome its first guests at the end of August.

New World Hotels launches new corporate ID

New World Hotels has launched a fresh corporate identity as New World Hospitality, with a logo that displays an elegant feel, both classic and modern in its simple interpretation.

This is the first in a series of repositioning initiatives, including revitalisation of the group’s namesake New World Hotels brand and ambitious expansion plans.

The emblem also represents the company’s new approach to delivering service based on “relationship hospitality” -- nurturing long-lasting relationships with guests, associates, owners and the community with service that is perceptive, engaging and inspiring.

These qualities will run through all New World Hospitality’s growing portfolio of brands, including New World Hotels and pentahotels, with the goal of being recognised as a distinctive hospitality icon, within the region and internationally.