'BEST OF THE BEST' AWARD

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

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

KILKENNY/DUNDALK BREWERIES TO CLOSE

Guinness manufacturer Diageo has announced it is to close its brewing facilities in Dundalk and Kilkenny with the loss of up to 250 jobs. The company intends to rejuvenate its St James's Gate Brewery in Dublin city and invest €650m in the historic site. It also revealed plans to develop a new brewing facility close to Dublin, but the exact location of the new facility has yet to be announced. It has been widely reported that the new site is planned for Clondalkin. Diageo estimates that the sale of property and lands in Dundalk and Kilkenny will raise €500m.

Workers at Diageo's plants in Dublin, Waterford, Kilkenny and Dundalk were briefed by management this morning. Tánaiste and Minister for Enterprise, Trade and Employment Mary Coughlan welcomed the announcement. "This is a major investment that secures the future of brewing in Ireland," she said. "I also welcome the company's intention to retain and upgrade the St James's Gate brewery which is of great historic significance to Dublin."

Kilkenny brewery

Diageo says 93 people are directly employed in its brewing operation in Kilkenny. It is understood that there are possibly another 50 people employed in the Kilkenny brewery on short-term or temporary contracts. Brewing has been taking place in Kilkenny for almost 300 years. Mayor of Kilkenny City Marie Fitzpatrick said the news has come as a major shock. Ms Fitzpatrick said the area where the brewery is located is a vibrant part of the city. She said staff at the plant had suspected some element of downsizing, but not a full closure.

Dundalk brewery

Diageo employs 85 people at its Dundalk brewery. Jim D'Arcy, Chairman of the Dundalk Town Council, has expressed disappointment at Diageo's decision to end the long tradition of brewing in Dundalk. Cllr D'Arcy said the first priority must now be to ensure that the most attractive possible redundancy package is secured for the 85 people who will lose their jobs as part of the rationalisation programme, and that retraining is made available to those wishing to pursue other employment opportunities.

The Executive Director of the Dundalk Chamber of Commerce has also said the news is disappointing. Bill Tosh said the announcement came totally 'out of the blue' for the people of Dundalk. He said the plant's closure would have a wide effect, as the company used local firms for some contracts like maintenance and distribution. Cllr Jimmy Mulroy, Chairman of Louth County Council said Diageo's decision highlights the need to diversify the range of employment opportunities available in the town and in Co Louth more widely.

Diageo workers' future

Staff at Diageo were told this morning that employees affected by the change will be offered relocation packages where possible, but severance packages, career counselling and outplacement support will also be made available. General Secretary of the Guinness Staff Union Sean Mackell said this morning's announcement is very bad news for workers. He said the GWU would be totally opposed to compulsory redundancies. He said the final arrangements of the plan would only be determined following discussion and negotiation with staff.

Mr Mackell said the company was trying to give the impression that the announcement was good news for Ireland, when in fact the opposite was the situation. He said Diageo has made a profit every year in Ireland since 1759.

€20m LOUGHREA HOTEL TO OPEN IN JULY

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

Brian Shaughnessy’s dream project is about to open, and will target the family and business market with its accommodation, but also local people for everything else that it has to offer. With a €20m price tag, Lough Rea Hotel and Spa on the Athenry Road looks like living up to all the expectations, with top consulting and management teams behind the project. The finished product will share a common link with some of Ireland’s most prestigious places to stay, such as the Portmarnock Hotel and Golf Links, the Fitzwilliam Hotel, and the Park Plaza Hotel in Belfast, which are all managed by ‘Hotel Partners’.

IS U2 FACING HEARTBREAK HOTEL?

There is no "PLAN B" for Dublin's Clarence Hotel, if ambitious plans by owners U2 to extend the building are rejected by planning authorities, guitarist The Edge said yesterday. And the musician refused to rule out selling the hotel on Wellington Quay if An Bord Pleanala rejects plans to quadruple the size of the hotel, in the process knocking six listed buildings and installing an iconic "skycatcher" on the roof. Any changes or compromises to the plans would cause the "whole deck of cards to crumple", he said, and, if turned down, both he and co-owner Bono would have to "consider our options".

The pair, along with property developer Paddy McKillen, who also has a stake in the Clarence Partnership, propose investing €150m in quadrupling the size of the building and transforming it into an eight-storey, 140-bedroom five-star hotel. "We think this intervention and the new hotel design, done by (architect) Norman Foster, is appropriate, given the fact that this part of the city has seen so many changes over the years," The Edge, also known as David Evans, said. "If it goes ahead, it will be the ninth different version of a hotel on that site, we feel that that in itself is worth preserving. We want to keep the infrastructure in the city, we don't want it to turn into apartments. We don't want it to be lost. I think everyone here giving evidence today is similar, in that we all care deeply about Dublin city and its future, we just disagree on what that future should be."

But the plan has caused controversy among conservationists because it involves the virtual destruction of the Clarence Hotel, an art deco building dating from 1937, four Georgian buildings from the early 19th century and Dollard House, which was built in 1886. All are listed buildings, and only the facades along Wellington Quay will be preserved. It is proposed to re-use skirting boards, fireplaces, floorboards and all other internal features in the new building. A huge glass atrium, which will be accessible to the public, will be at the heart of the hotel, with a "skycatcher" -- or oval glass roof -- allowing light enter the hotel. The basement will be home to a swimming pool called "Dubh Linn", with a "Sky Bar" at the top of the building providing views across the city.

But An Taisce and others have claimed that the plans completely disregard Dublin City Council's conservation policies, and guidelines from the Department of the Environment, which state that listed buildings should only be knocked in "exceptional circumstances". None had been demonstrated in this case, conservationist Michael Smith argued, saying An Bord Pleanala could not grant permission "as a matter of law".

Saucer

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

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

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

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

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

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

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

• Name under which the product is sold
• List of ingredients and declaration of allergens
• Quantity of certain ingredients
• Net quantity
• Date of minimum durability
• Any special storage instructions of conditions of use
• Name or business name and address of the manufacturer or packager, or of a seller in the European Union
• Place of origin of the foodstuff if its absence might mislead the consumer
• Instructions for use where necessary
• Beverages with more than 1.2% alcohol by volume must declare their actual alcoholic strength.

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

PAYING THROUGHT THE NOSE...FOR A ROOM

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

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

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

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

COFFEE CHAIN DRINKS TO NEW GREEN PLANS

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

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

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

MONART IS TOP SPA FOR THIRD YEAR IN A ROW

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

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

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

CHOICE HOTELS INTERNATIONAL ENTERS INTO MASTER FRANCHISING AGREEMENT IN IRELAND WITH KASTERLEE LIMITED

Choice Hotels International, Inc. (NYSE:CHH) today announced that it has entered into a ten-year master franchising agreement with Ireland-based Kasterlee Limited for the right to license and develop Choice's Clarion, Quality and Comfort brands in Ireland. Prior to acquiring the master franchising rights directly from Choice, Kasterlee operated Choice's brands in Ireland under an area representative agreement with Real Hotel Group (formerly CHE Hotel Group), which previously held the master franchise rights in Ireland.

The current portfolio in Ireland consists of 21 Comfort, Quality and Clarion branded hotels in markets including Dublin, Cork, Galway and Limerick. Master franchising duties held by Kasterlee will be assumed by its subsidiary, Cordelle Enterprises Limited. Concurrent with the execution of this master franchise agreement, Kasterlee Limited, doing business as Choice Hotels Ireland, announced it had sold its ownership interest in 11 Comfort Inn and Quality Hotels to a consortium of investors led by TVC Holdings plc, which assumed the franchise agreements for these hotels. Cordelle Enterprises Limited is now the franchisor for these 11 properties.

"We are very pleased to enter into this agreement with Kasterlee as the organization has been a very strong steward and operator of our brands in Ireland since 1998," said Mark Pearce, vice president, international operations, Choice Hotels International. "Over the past decade, Kasterlee has developed a very well-segmented market presence for Choice's brands while establishing a strong reputation as a leading provider of exemplary accommodations in the three-star and four-star segments. We are very confident about Kasterlee's ability to continue to grow Choice's market presence in Ireland. We look forward to building upon an already strong relationship with Kasterlee's talented leadership team to meet our shared objectives of brand strength, guest satisfaction and system growth”.

Choice Hotels International also confirmed that neither Kasterlee nor any of its affiliates has the rights to franchise the Clarion brand outside of Ireland.

Ireland has topped the list of the World’s Friendliest Destinations in the new edition of Lonely Planet Bluelist 2008, the annual title which captures the best in travel for the coming year. The eagerly-awaited book, which is now in its third year and contains 100% new content, is a collection of the world’s hottest trends, destinations, journeys and experiences from around the world. The Emerald Isle tops the list of Friendliest Destinations because of its “deliciously dark sense of humour” and “welcoming attitude towards strangers”. There is also praise for “That famous ability of the Irish – to find ‘craic´ (craic is the Irish word for good times) in boom or bust times”.

More than 1,000 hotels and guesthouses will be asked to make their children's menus healthier in a bid to tackle obesity in young people. Healthy eating habits are established early in life, so our aim is to assist parents choose healthier food options for their children.

Matthew Ryan The Irish Hotels Federation (IHF) will provide chefs with guidelines for preparing healthy food along with a range of family friendly menus. Independent dietician Margot Brennan helped put together menus that will help hotels to eliminate salt in cooking and to provide alternatives to fizzy drinks and fast food such as chips. According to the IHF, 40 per cent of Irish children exceed the recommended maximum energy intake from fat. Some 13 per cent of Irish girls and 9.2 per cent of boys aged between five and 12 years are obese.

New IHF president Matthew Ryan announced the initiative to 400 hoteliers gathered for the body's 70th annual conference in Kilkenny. "With obesity in children rising at alarming rates in Ireland, everyone has a role to play in encouraging and promoting healthy food to assist reduce the prevalence of obesity among young people," he said. "Healthy eating habits are established early in life, so our aim is to assist parents choose healthier food options for their children."

The Rezidor Hotel Group (STO:REZT) opened its 11th Radisson SAS Hotel in Ireland - the 150-room Radisson SAS Royal Hotel in the heart of Dublin city The number of Rezidor rooms opened in 2007 now increases to 3.703 - between 2007 and 2009 the group will add 20.000 new rooms to its portfolio. The newly built deluxe hotel is located at the crossroads of Golden Lane and Chancery Lane, adjacent to Dublin Castle.

It is a Radisson SAS Royal, an accolade only given to a chosen few of the Radisson SAS hotels, the first of which was the Radisson SAS Royal Hotel in Copenhagen, developed by the famous Danish architect Arne Jacobsen. Designed by Anthony Reddy & Associates with interiors by Graven Images, the Radisson SAS Royal Hotel, Dublin has some uniquely chic features, from the spectacular lobby to the rooftop terrace and including a fabulous bar on the 7th floor, available for private hire, which has panoramic views over the city centre.

Besides 150 rooms and suites which are equipped with latest technology such as free high-speed and wireless internet access, the hotel offers fifteen state-of-the-art, flexible meeting rooms, and a ballroom/conference room with pre-function areas comfortably catering for up to 400 delegates. The all-day lounge bar of the property is called 'Sure', an affectionate reference to the Irish love of the word in all its meanings.

Friendly and welcoming, 'Verres En Vers' is the contemporary, French-style, all-day brasserie and bar at the hotel, whose name translates as 'poetry in a glass'. It seats up to 100 guests for lunch, dinner and Radisson SAS's Super Buffet Breakfast.

Interstate Hotels & Resorts (NYSE:IHR) , a leading hotel real estate investor and one of the nation's largest independent operators of full and select-service hotels, today announced that it had formed a joint venture with Harte Holdings of Cork, Ireland.

The joint venture signed a definitive agreement to acquire four hotels from affiliates of The Blackstone Group for an aggregate price of $207.8 million. Interstate will invest approximately $11 million for a 20 percent equity interest in the four hotels. Interstate will fund the acquisition with available cash and capacity under its senior revolving credit facility. The transaction is expected to close in the first quarter of 2008. The four properties included in the joint venture acquisition are:

Interstate currently manages three of the properties and previously managed the Latham hotel for the Blackstone Group and MeriStar Hospitality. Upon closing, Interstate will manage all four hotels under new management agreements. The partnership plans to invest more than $30 million of additional funds for renovations on the hotels over the 24 months following the acquisition, with Interstate's contribution expected to be approximately $2 million.

"This joint venture represents a continuation of our hotel real estate ownership strategy and expands our JV partner universe," said Thomas F. Hewitt, Interstate's chief executive officer. "The four-hotel portfolio was attractively priced, at or below replacement costs, and aligns well with our portfolio of wholly owned and JV real estate holdings."

"The hotel package includes two key upscale, full-service brands, Hilton and Sheraton, and a well-recognized independent boutique hotel in Georgetown that offers significant repositioning opportunity," Hewitt added. "Three of the properties are located in key urban and major suburban markets with strong barriers to entry-Washington, D.C., northern New Jersey, and the Philadelphia area. The fourth property, the Hilton in Lafayette, La., is having an exceptional year with RevPAR growth in excess of 20 percent, and we expect the hotel to provide strong, stable cash flow going forward. With the anticipated capital investment, this entire portfolio has considerable upside operating potential."

"As one of the few management/ownership companies with a strong and growing international presence, we will continue to seek global opportunities and relationships," said Leslie Ng, Interstate's chief investment officer. "Harte Holdings is a highly regarded Irish investment and development company which owns a wide variety of real estate projects in the United Kingdom, Ireland and mainland Europe, and we look forward to exploring other opportunities together, both domestically and abroad."

"This is our first hotel joint venture in the U.S., and Interstate, with its successful track record, its management expertise, and the advantages afforded by its size, represents a very strong partner," said Donal Kelleher, investment director of Harte Holdings. "We look forward to expanding our relationship with other similar opportunities."

Cookery classes recently recommenced at the Pontoon Bridge Hotel Cookery School allowing guests to enjoy one day courses and cookery demonstrations with a line up of talented chefs. The school is headed by Mary Geary, who is also the founding member of the successful ‘Chefs of Mayo’ organisation.

Chef Mary Geary at a recent cookery demonstration at the Pontoon Bridge Hotel Cookery School.

This world-wide celebration is aimed at raising awareness of the importance of the potato - and of agriculture in general - in addressing issues of global concern, including hunger, poverty and threats to the environment.

It is also an opportunity to raise awareness at a national level of the benefits of potato in the Irish diet. Ireland’s involvement includes both an international and a national dimension. Through a series of activities held throughout the year

Watch the International Year of the Potato Video

The perfect spa escape is now only a click away with the launch of a new Irish website providing a one-stop shop for the most luxurious spa break options in Ireland. www.spa-ireland.com.

Featuring over 1,400 treatments, Spa-Ireland.com is an independent guide and full service booking facility for over 25 of Ireland’s most sumptuous spas. The site also offers the latest news from the spa industry in Ireland, spa shopping with Nue Blue Eriu and gift vouchers which may be used to book stays in any of the properties featured.

Spa-Ireland.com offers complete information on all the treatments as well as accommodation at featured properties. The comprehensive and easy-to-use website lists international brands such as the new to Ireland Ritz Carlton, the Sheraton, Conrad and Radisson brands alongside independent, properties like Monart and The Park Hotel, Kenmare – leaders in putting Ireland on the map as a spa destination.

Spa-Ireland.com lists its treatments across 76 spa categories, from facials, massages and body wraps, to more bespoke services like Nutritional advice and reflexology. Users can search all the options through a variety of criteria; type of treatment, location, date and even product. Furthermore, visitors to the site can become members free of charge and will have access to seasonal special offers run by selected properties.

In a dynamic partnership, the online shop at Spa-Ireland.com comes in association with Nue Blue Eriu. The shop stocks the range of exclusive brands including Chantecaille, Dianne Brill, Three Custom Colour, Ole Henriksen, Institut Esthederm and Penhaligons, to name but a few!

Supermarkets are bracing themselves for a Delia Smith deluge, as shoppers rush to fill their cupboards with her latest recommendations. What Delia uses, we buy Her new book, Delia's How to Cheat at Cooking, lists several must-have ingredients. Stores have already ordered extra quantities because whatever Delia uses, we buy. Her tips are guaranteed to become best-sellers. Last time she put her name to products, supermarket shelves emptied.

The so-called 'Delia effect' started an egg obsession, boosting sales by an extra 54 million. Cranberries and capers were also mentioned, and both enjoyed similar success. Among the ingredients in her latest book are some unexpected entries. McCain oven-ready frozen chips and Aunt Bessie's frozen home-style mashed potato both make the menu. As do most of the main supermarkets, each with an own-brand product name-checked and endorsed. Delia has even produced a little orange sticker to help shoppers find the products.

"I'm not sure I'd buy frozen mash when you can make it so easily," one shopper told Sky News. But others were more impressed. "I probably will try what she says, of all the TV cooks she's the most straightforward and down to earth," another said. Delia sparked a rush on eggs in 1998 The book is already topping the best-seller lists, but her pick of products and name-dropping of supermarkets has been raising a few foodie eyebrows. Some smaller retailers are not impressed.

The Guild of Fine Foods represents independent, specialist food stores and producers. Its Chairman, Bob Farrand said: "The industry as a whole is slightly angered by some of the products she's chosen. Many of our members are asking what is she thinking of recommending people to buy mass produced food like this? She's clearly gone very commercial."

Not all the ingredients are big-names, and there are several entries for local firms. One company which previously benefited from the Delia effect is Maldon Sea Salt. Managing Director Steven Osborne said: "Last time we completely ran out of stocks. This time Delia contacted us and gave us plenty of warning so we've been upping production. We've already got 200% more orders which is fantastic."

Harvey’s Point Hotel, Donegal has recently been rewarded the Condé Nast Award 2008 Most Excellent Service. This prestigious accolade follows the Optimus ‘Mark of Best Practice’ Award also bestowed in 2007, thus marking the third Optimus award for Harvey’s Point.

Condé Nast awards honour properties that represent the finest standards and best value for money in luxury and independent accommodation. The Awards are based on responses from guest nominations, surveys and regional inspectors’ reports.

For the first time ever, diners can choose from six Michelin-starred restaurants throughout Dublin.

Champagne corks were popping in kitchens across the city recently, as two restaurants, Mint in Ranelagh and Bon Appetit in Malahide, were awarded the coveted Michelin stars for the first time.

The fine dining establishments join an elite club, made up of Chapter One on Parnell Square, the French-Irish fusion restaurant L'Ecrivain and Thornton's at the Fitzwilliam Hotel on St Stephen's Green.

And the hard work at Patrick Guilbaud's restaurant at the Merrion Hotel has paid off, as the country's only two star establishment remained firmly on the 2008 restaurant guide for it's 13th year.

in Belfast, Restaurant Michael Deane was the only establishment with a Michelin star in Northern Ireland.

One of Dublin's best known landmarks, the Burlington Hotel, today closed its doors for the last time. The four-star 500-bed hotel first opened in 1972. The Burlington was most associated with international rugby weekends, the Dublin Horse Show and an array of international superstar guests.

Last April, Jurys Doyle Hotel Group sold the hotel to developer Bernard McNamara for €288 million. Jurys said it was using the proceeds to concentrate on new acquisitions on the US east coast and Europe. A total of 447 employees of the hotel were made redundant. The four-acre site is expected to be converted into offices and apartments.

Siptu said the closure of the Burlington, and the Berkeley Court Hotel and Jurys Hotel in the same area in recent months, was a major setback for the tourism industry. Siptu general president Jack O'Connor also bemoaned the loss of skilled well-paid jobs in a key sector of the Irish economy. "There is no thought given to the consequences for 'Ireland of the Welcomes', of driving down pay and conditions, as well as skills and standards in the sector of our economy which most directly engages with those visiting our shores as tourists and business travellers", he said.

John Clifton who has worked at the hotel for 32 years said it was a special place. "It has changed tremendously down through the years. But the core of the business itself hasn't changed. The regulars who come in here love the lobby of the Burlington. It is a real people-watching place. "For the price of a cup of coffee you can see the celebrities coming through the door. Bill Clinton and Hillary Clinton for example, to have people of that stature walking in the door has been fabulous and it really brings it home to you what a fabulous place it is that we can entertain people of such stature", he said.

International celebrities who stayed in the hotel included Mohammed Ali, John Wayne, Johnny Cash, Omar Sharif, Mel Gibson, Leonardo Di Caprio, Quentin Tarantino and the Brazilian soccer squad. Head concierge Frank Treacy, who has also worked at the hotel for over 30 years, said the closure was tough for the staff. "I have no plans. I'm just trying to get my head around this. It is a sad day. The more I see the regular customers come in the sadder it is."

Throughout the morning local residents and guests sat in the lobby over scones and tea as press photographers snapped pictures of porters and desk clerks going about their business for the final time. One regular was Education Minister Mary Hanafin, who reminisced about her youth when her father used an office in the hotel to fundraise for Fianna Fail. "The Burlington is a very significant institution for Ireland and for Dublin", she said. "It is the place where the largest events, dinners and functions took place for very many years. I spent ten years of my childhood coming in here to the lobby and I remember my daddy coming home with autographs and photographs of people like Pele, Mohammed Ali, Omar Sharif, all of whom had come through the hotel."

Adjoining the lobby, the hotel's bar Buck Mulligan's - normally bustling with customers - was closed. Photographs of sports awards ceremonies and other functions adorned its walls. Coffee cups sat stacked on the bar counter, the stools placed neatly under the tables. Just after midday the Elbilia family from London became the final guests to check out. "It's very sad to see you closing this fine hotel", said Mr Elbilia, to a round of applause from staff before Jury's Burlington hotel closed its doors to the public for the final time.

On 30th January 2008 The Food Safety Authority of Ireland’s (FSAI) Consultative Council hosted an open meeting to discuss current attitudes and findings in relation to organic food.

Over 100 people attended the ‘Organic Food - Fact or Fiction?’ event in Dublin, which highlighted consumer understanding of the perceived benefits of organic food. The open meeting provided an opportunity for a robust discussion on the organic food debate whilst also giving the general public an opportunity to see the workings of the Consultative Council.

Speakers at the event included Ms Clodagh McKenna, chef, media presenter and food consultant; Ms Siobhán Morris, Organic food consultant; Dr. Con O’Rourke, Plant Scientist and Dr. Mary Flynn, Chief Specialist, Public Health Nutrition, FSAI. Delegates at the meeting heard that research shows that while 80% of people surveyed understood the benefits of organic food to be free from pesticides and chemicals, some 32% felt organic produce is a healthier option and only 15% believed that organic food is ‘full of flavour and taste’. The survey also showed that more than half of Irish consumers have ‘never’ purchased organic food. The number one reason cited for this was cost, with 54% believing organic food was too expensive.

Ms Clodagh McKenna outlined her view in relation to how people need to be more aware of the food they eat and the need to see it holistically rather than as a plate of calories or a portion of nutrients. She said “This current obsession to view food scientifically I believe further disassociates us from it. We have lost our connection with food. Our relationship to it is by and large passive. We don’t grow it, 99% of the time we have no idea how or where it’s grown; we don’t kill it or milk it often we don’t even cook it. There have never been more celebrity chefs or cook books and yet less of us than ever are cooking food from fresh. It’s like buying a gym membership and never going - we love the idea of being fit but don’t exercise. We love the idea of good food and cooking but we don’t do it.”

The Spencer Dock Development Company has lodged a planning application for a thirty five-story hotel, which will be part of the National Conference Centre complex on Dublin’s North Wall Quay. The proposed hotel will be a landmark indicator of the Conference Centre both locally and in a citywide context.

The Chairman of the Convention Centre Dublin, Mr. Dermot Dwyer said: "The development of the hotel has always been a central part of the overall plan for the National Conference Centre. It’s estimated that 200 events will be held each year in the NCC and with an iconic hotel as part of the NCC there is potential for many additional international conferences. World-class services and accommodation facilities will be a key driver in the success of Ireland’s National Conference Centre".

"Given the international role of the conference centre, and in turn the hotel, it was crucial that the architecture be of a commensurably high quality. This is why the architectural brief placed sustainability and sophisticated design architecture as a central requirement. The hotel brief has been developed in conjunction with the Ritz-Carlton Hotel Company who operate the recently opened Ritz-Carlton Powerscourt."

The architect of the hotel is the well known Dublin practice – Shay Cleary Architects. Commenting on the leading edge architecture of the new hotel, Mr. Cleary said: "The form of the tower is that of a simple pristine rectangular glazed enclosure. Within this formal concept, complexity and architectural richness is achieved through the proposition of a "building within a building" The general public spaces of the hotel occupy the first five floors. The remainder of the hotel comprises hotel rooms, a fitness centre & spa, hotel suites, clubs, lounges, meeting rooms and winter gardens".

CATERASSIST VOTED JOBSEEKERS AGENCY 2007

Caterassist the Kerry headquartered Professional Hospitality Services Company has won a National Industry Award. The company’s Recruitment Division has won the Jobseekers Agency of the Year Award 2007 at the annual National Recruitment Federation Industry Awards at the Westbury Hotel in Dublin last Friday night, where a gala reception was held!.

The company has grown under the Directorship of Jerry O’Sullivan, and now has five offices nationwide in Kerry, Galway, Laois, Waterford and Sligo. The Company specializes in Hospitality and Food Retail Recruitment and Food Safety Issues.

They beat off stiff competition from over 770 officially licensed agencies in Ireland to bring this accolade to Kerry and to their other regional offices! They have made history as the first Kerry owned Agency to win the award and also the first Specialized Hospitality Agency to win the National Recruitment Industry Award.

These Awards, which are designed as a celebration of Ireland’s most innovative recruiters working in partnership with the most progressive employers, diverse candidates and dynamic media. The National Recruitment Federation said it was high time they devised a method of decorating the individuals fueling that success.

Commenting on their award, Jerry O'Sullivan, Managing Director said, "This is a team effort on behalf of everybody working in Caterassist. Since the company’s establishment 6 1/2 years ago we have always set out to be consistent, competitive, comprehensive and the best in our field. We are the ONLY Hospitality & Food Retail Specialists in Ireland to be awarded this prestigious award and also the only agency with a Kerry Headquarters. Years of Establishing a Company Brand, through sheer determination and hard work has now paid off with this Industry recognition."

"I thank our dedicated team, candidates and clients at our Recruitment Division", he concluded.

IT'S SAFE TO STUFF THE TURKEY

Consumers across the island of Ireland will be delighted to hear that new guidelines on cooking the perfect Christmas turkey reveal that it’s safe to stuff the cavity. The new advice comes from unique new research, commissioned by safefood to reveal the best cooking times for the safest and tastiest turkey!

Dr. Thomas Quigley, Director, Food Science, safefood said, “Our previous advice recommended not to stuff the turkey cavity, but we also know that many people like to do so. Our new research looked at finding the safest cooking times for stuffed turkeys without compromising on taste and has found that it’s safe to stuff provided that additional cooking time is built in”.

safefood guidance is based on cooking a turkey in a fan assisted oven using a breadcrumb stuffing. Previous safefood consumer research revealed that 6 in 10 people stuff the turkey cavity and almost a quarter (23%) stuff the neck. Just 18% cook the stuffing outside the turkey.

“This research is the first of its kind on the island into cooking stuffed turkeys in fan assisted ovens. Given their popularity and their quicker cooking times, and that we know so many people like to stuff their turkey, it is reassuring that by using our recommended cooking times, it’s possible to produce a safe and tasty stuffed turkey”, continued Dr. Quigley.

The new research also revealed that the ideal cooking times to produce the tastiest turkey are different depending on the turkey’s weight and whether it’s stuffed in the neck, cavity or not stuffed at all. When stuffing a turkey, it is important to remember that the safefood cooking times are based on the combined weight of turkey and stuffing.

TOURISM STATISTICS RELEASED BY THE IHF

• 7.4 million overseas visitors to Ireland in 2006 (6.8 million in 2005)
• Total tourism revenue in 2006 increased to €6.06 billion
• €4.7 billion foreign exchange earnings in 2006 (compared with €4.3 billion in 2005)
• €1.4 billion in domestic tourism revenue in 2006
• €2.8 billion to the exchequer in 2006
• 3.8% of GDP allowing for direct and indirect effects
• 140,000 jobs in tourism in Ireland
• 57,000 people employed in the hotel and guesthouse sector – largest employer in the tourism sector
• 873 hotels with over 52,600 rooms (870 hotels with 47,000 rooms in 2005) 383 guesthouses with over 4,433 rooms (440 guest houses in 2005)
• Total of over 57,600 hotel and guesthouse bedrooms in Ireland
• 2% of all hotels are five star status, 10% are four star 36% are three star, 21% are two star and 6% are one star
• 30% of hotel bedrooms and 22% of guesthouses bedrooms are located in Dublin

NEW 5* HOTEL FOR CO. DONEGAL

Solis Lough Eske Castle is nestled within a forest estate hugging the shores of Lough Eske. The panoramic backdrop are the Bluestack Mountain Range of Southwest Donegal The original Castle has been transformed into what will be Donegal's first 5 Star Hotel and Spa.

The hotel encompasses extensive meeting space to cater to the high end Weddings and Group business. Donegal Town is about 5 km distance from the Hotel and offers a thriving community with access to the famous rugged coast line and beaches serving as the best Surfing waters in Ireland. The Hotel group is west paces hotels and incorporates both the Capella and Solis brands.

• If possible a copy of the ingredient information on labels of any ready-made foods you use
• Keep ingredients in original containers
• Check what is delivered matches what is ordered
• Check that foods delivered are the same brand you normally use. Different brands might have different ingredients
• Check with suppliers if ingredients have changed in the foods
• Store these foods separately in closed containers especially peanuts, nuts, seeds, milk powder and flour

Menu

• Ensure you mention these foods in the name of the dish or the description on the menu e.g. strawberry mousse with almond shortbread
• Update menu when recipes change
• If unrefined nut or seed oils are used in cooking or in dressings say so on the menu
• It’s a good idea to put a message on the menu, to let customers with food allergies know that they can ask staff for advice about what dishes contain

Preparation, cooking and cleaning

• If asked to prepare a meal that doesn’t contain a certain food ensure all precautions are taken to prevent even small amounts of the food that the person is allergic to from getting into their meal
• When asked to prepare a meal that doesn’t contain a certain food, make use that it is not cooked in the same oil that was used to cook other foods
• Staff should make sure to wash their hands thoroughly with soap and water before they prepare the meal and avoid touching other foods until they have finished preparing it

Serving customers

• Encourage customers to ask about whether the food they are allergic to is used in the dishes they want to order
• Ensure staff understand not to guess whether an ingredient is in a dish or not, they should check with kitchen staff every time someone asks for a meal that doesn’t contain a certain food
• If staff are unsure about a particular ingredient and it can’t be checked then tell the customer they don’t know
• Don’t remove the food that someone is allergic to from a dish that has already been prepared, e.g. don’t remove a nut decoration from a gateau
• Serving staff need to be informed of recipe changes, particularly if foods that can cause severe allergic reactions are now being used in a dish
• Separate serving utensils should be used for meals that don’t contain a certain food
• For self service areas make sure you have signs saying what is in each food, salads, desserts and sandwiches.

EURO-TOQUES QUIT FEILE BIA

The Irish branch of Europe's leading chefs organization, Euro-Toques, pulled out of the Government-run Féile Bía food awareness scheme last May, because of its failure to support small food producers and the continued awarding of its "Quality Assurance" label for Irish meat and dairy produce that is being refused by leading EU retailers because it comes from livestock fed on GM ingredients.

Euro-Toques Ireland is an NGO representing the country's 200 leading chefs, who promote high quality, GM-free, locally produced traditional and artisan food. Bord Bía is the Irish government Food Board, which promotes and markets Irish food abroad. Féile Bía was initiated by Euro-Toques to create public awareness of Ireland's culinary heritage, to promote local food, and to inform restaurant customers about the origin and methods of producing the food they eat.

Initiated by Euro-Toques Ireland, the programme was run by Bord Bía in conjunction with Euro-Toques, the Restaurants Association of Ireland, and Irish Hotels Federation until Euro-Toques pulled out in May 2007. Euro-Toques and the Restaurants Association are members of the GM-free Ireland Network.

McCANN BACK IN HOTELS WITH COMFORT INN
& QUALITY HOTELS BUY-OUT

Publicly quoted investment holding company TVC Holdings has bought the 11 Comfort Inn and Quality Hotels in Ireland for €41.5m from Choice Hotels Ireland. The chain employs 500 people in Ireland.

Former chief executive of Jurys Doyle Pat McCann is among the members of the TVC Holdings consortium. This is TVC Holdings’ first investment following its successful €50m placing and listing on the AIM market of the London Stock Exchange and the IEX market of the Irish Stock Exchange in July 2007. A new company will be set up to operate the business.

Pat McCann will be its chief executive. McCann was Jurys Doyle hotel boss from 2000 to 2006. He said: "I believe there is a significant opportunity to develop a substantial upper three-star hotel business in Ireland and to extend this to the UK. "We intend to leverage relationships with development partners in the sector to commence the roll-out of our business in the UK within the next two years".

CAREERS CAMPAIGN LAUNCHED BY 
FAILTE IRELAND

Careers Campaign Launched by Failte Ireland Failte Ireland is launching its annual summer advertising campaign to recruit students to its full time tourism and hospitality courses. The campaign highlights the fantastic career opportunities available in the industry and how participation in these courses can provide students with a pathway to a truly global profession. The campaign will be a multi-media event with press, radio and online advertisements running over a two week period beginning on 6th August.

With the leaving certificate results due on 15th August, Fáilte Ireland has placed a team of executives ready to answer any student or parent queries. This can be done over the phone by calling the People in Tourism office at 1850 256 256.   The advertising campaign is part of a broader campaign by Fáilte Ireland to highlight the opportunities available in the tourism and hospitality sector. It began this year with the successful reality TV series “The Masters Apprentice.” This programme is supported by an interactive careers promotion DVD box set which will be distributed to a thousand schools and colleges in September.  

With the current pace of expansion in the tourism and hospitality sector, graduates have never before been able to choose from such an array of national or international hotel chains, niche tourism offerings or refined traditional hospitality products.  The tourism and hospitality sector is now one of the better paid and most flexible career choices available.  

For information on any Fáilte Ireland course please contact the People in Tourism office at 1850 256 256.    

PLANS FOR NEW 5* HOTEL FOR GALWAY

Plans for a new upmarket hotel and leisure centre development — which is expected to achieve five star status — on the site of Connacht Laundry in ‘The West’ have been lodged with city planning officials. The developers bought the 2.1 acre site on Henry Street for a massive €30million and are expected to invest a further €50million in completing the development.

According to the project’s backers, the hotel will be in a similar vein to the new Ritz Carlton in Wicklow, which is set to open in the Autumn. The plan involves the demolition of all the Connacht Laundry buildings and a house facing onto St Helen’s Street and the construction of a hotel with 136 suites, seven meeting rooms, restaurant, reception, and a basement leisure centre with a spa and swimming pool.

SHANNON-HEATHROW ROUTE LOSS WILL 
SEVERELY AFFECT TOURISM IN THE WEST

The Irish Hotels Federation (IHF) Shannon Branch today called on the Government to use all means available to ensure the permanent procurement of Heathrow slots for Shannon Airport. The IHF stated that the termination of the Heathrow routes will severely diminish the region's ability to attract business, conference and high-end leisure tourism from key international markets. Since the announcement, at least €100 million in investments in major tourism projects and €150 million in tourism revenue have been jeopardised.

Chairman of the IHF Shannon Branch, Michael Vaughan, stated “It is critical that the Government act swiftly to avert an economic crisis in the region and ensure Shannon Airport retains its vital Heathrow slots. Already, the IHF is aware of at least three major tourism investments totalling over €100 million that are being put on hold as a direct consequence of Aer Lingus’ decision. We’re calling on the Government to use whatever mechanism is required to ensure Shannon Airport continues to offer flights to and from Heathrow.”

“Preliminary estimates put the impact on long-haul tourism and business-related travel at €150 million with over 350,000 passengers flying the Shannon–Heathrow route each year. As a vital access point for long haul and transatlantic flights, I find it impossible to reconcile this decision with the Government’s stated strategy of promoting business and tourism in the regions, particularly in light of the already difficult challenges presented by the Open Skies environment,” added Mr Vaughan.

CATERING INDUSTRY URGED TO GET SERIOUS 
ABOUT FOOD ALLERGIES

Catering Industry urged to get serious about food allergies New research from safefood has revealed the need for food businesses to train their staff on food allergies. The research , to be revealed for the first time at a one day cross border conference, ‘Food Allergy – the Facts on a Plate’, shows that some staff in food businesses including sandwich bars, cafés, supermarkets and forecourt shops were unable to give allergy sufferers accurate advice about the food they were ordering. When asked by the Environmental Health Officers who carried out the research, serving staff failed to give accurate advice with one in ten showing no understanding, or awareness of peanut allergy, and only a third showing confidence in the advice they gave.

Across the island of Ireland, 55% of samples which tested positive for peanut protein came with the wrong advice.   The research findings come as a one day joint European Union and safefood sponsored conference launches a new pilot cross-border training programme for Environmental Health Officers in the Southern and Western Health & Social Services Board areas in Northern Ireland and the North Eastern and North Western HSE areas in the Republic of Ireland.

Funded by safefood and the European Union INTEREG IIIA programme through CAWT (Co-operation and Working Together), the training programme will enable Environmental Health Officers to better advise and support their local food businesses while also providing them with the tools to cascade the training to those businesses. It is hoped that if the pilot is successful, that this innovative training could be made available to Environmental Health Officers across the island.

Dr Ian Leitch, Project Manager for the conference and training programme for safefood and CAWT said: “Food allergy symptoms can range from runny eyes and itchy skin to, in extreme cases, breathing difficulties and a dramatic drop in blood pressure known as anaphylactic shock, which can be life threatening. Those living with food allergies need to be able to accurately assess the risk of eating any food and failure to provide them with accurate information can lead to a potentially life threatening reaction. We are urging food businesses to know their products and their ingredients, and become aware of the foods that are mostly likely to trigger a reaction such as peanuts, nuts and seeds. Vitally, staff should be able to give accurate advice to consumers with allergies. The training programme we are launching will help Environmental Health Officers on both sides of the border address all these issues with their local businesses.”

The ‘Food Allergy - The Facts on a Plate’ conference takes place on 8th February and will include presentations from Professor Jonathan Hourihane, Professor of Paediatrics and Child Health at Cork University Hospital and local chef, Andy Rea of the Mourne Seafood Bar in Belfast as well as representatives for support organisations, Allergy NI, the Irish Anaphylaxis Campaign and Allergy Action UK. Conference delegates will also hear from parents living with children with allergies.

NEW HOTEL OPENINGS AROUND THE COUNTRY

Crowne Plaza Dundalk, Co. Louth

This new hotel will open in September 2007. It will be 14 storeys high and is designed to four star specification. Crowne Plaza Hotel Dundalk is located just off the M1 as the half way meeting point between Dublin and Belfast.

The hotel comprises 129 modern stylish guest bedrooms. On the 13th floor, Fahrenheit Restaurant, has stunning views of Blackrock and the Cooley Peninsula. The hotel will also offer a very modern bar along with 12 conference rooms. The largest conference room will accommodate 400 people and is suitable for conferences, gala dinners, weddings, product launches and large exhibitions.

The Crowne Plaza Dundalk is the perfect Hotel for any occasion. All guest rooms will be fitted to the highest standards. Business meetings and conferences will enjoy 21st century technology in a purpose built ground floor Meeting Success Conference Centre offering nine meeting rooms for two to 500 delegates.

WATER DECLARED SAFE IN PARTS OF GALWAY

The Health Service Executive (HSE) and Galway County Council today announced that the water-boil notice has been lifted in the area of the county supplied by the Luimnagh plant.

The Luimnagh water treatment plant serves the area of the county to the east of Lough Corrib. However, over 70,000 people in the area supplied by the Terryland plant, which includes Galway City, Barna, Moycullen and Castlegar should continue to boil water for drinking and food preparation until further notice to guard against infection from the cryptosporidium bacteria.

The HSE West has recommended that those with low immune systems should continue to boil drinking water as a precautionary measure, and said it would contact businesses in the area about the safe use of ice and drink machines. Improvements to the facilities at the Luimnagh plant have eradicated the cryptosporidium bacteria that was in the water. The water from the plant has been tested, and a report from Galway County Council declared it clean and safe for human consumption.

"The number of new cases of cryptosporidiosis notified in the last month has declined to the levels expected to be seen at this time of year", the report added. Galway citizens have been forced to boil their drinking and cooking water for the past four months due to water contamination.

MARRIOTT ARRIVES IN LIMERICK

The Limerick Marriott has 94 guest rooms comprising of 8 suites, 4 junior suites, 39 Concierge level guest rooms and 43 deluxe guest rooms.

For dining and entertainment, the Limerick Marriott, features a luxurious lounge on the first floor providing light menu offerings throughout the day.
The Savoy Bar located on the ground floor reflects the history of the areas former life whilst the Savoy Restaurant also located on the ground floor offers fine cuisine in a contemporary classic setting.
For conferences and social events, the Limerick Marriott has 510 sq meter of space comprising of 10 conference, banqueting and private dining suites with a capacity to accommodate 2 to 180 guests.

To relax, unwind and rejuvenate the hotel offers an indoor swimming pool, 250 sq meter gym and four treatment rooms. Other amenities include a Concierge Lounge, Business Centre and terraced gardens with views of Limerick City and the Shannon River.

CATERERS REQUIRED TO DISPLAY ORIGIN OF BEEF
New Leaflet Detailing New Beef Labeling Requirements Available

The Food Safety Authority of Ireland (FSAI) has published a new leaflet to assist caterers understand and implement the recent beef labeling requirements. The Health (Country of Origin of Beef) Regulations, 2006 requires all caterers to provide information on the country of origin of beef, in certain circumstances, that they sell on their premises to customers.

Caterers must provide information on where the animal was born, reared and slaughtered in a clearly visible and legible manner. It can be displayed on menus, or on a sign in the premises or in the window of a food establishment. The FSAI stated that the leaflet will act as a resource to the catering industry to assist compliance with the Regulations. The new labeling initiative will help consumers make informed decisions on the beef they select in hotels, restaurants, public houses and canteens. The FSAI has been preparing for the enforcement of these Regulations, and has consulted widely on the interpretation and practicalities of enforcement.

A guidance document on enforcement of these Regulations has already been issued to environmental health officers. Copies of the leaflet for caterers and the guidelines for environmental health officers and further information on the country of origin of beef labelling requirements are available here, or by calling the FSAI advice-line on 1890 336677, where trained advice-line assistants and qualified food scientists will be happy to answer your questions.