Hastings hotels fan-mania!
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Golden Christmas SPA-Tacular
Anniversary is Coming Offers
Page 3 Pages 8&9 Pages 10&13
Issue 39 - Autumn/Winter 2010
Hastings hotels fan-mania!
There has been a very special new addition to the ever growing Hastings Duck family!
This new duck on the block is a limited edition and has been launched due to the ever
growing popularity of the Hastings Hotels’ Facebook page. These duckies are so exclusive
that only Facebook fans will be in with a chance of bagging their own. Want to add him to
your collection? Make sure you are our fan on Facebook!
Continued on page 2
Are you a fan of Hastings Hotels
on Facebook?
If not, you should be!
The phenomenon that is Facebook is
proving that big brands can build
lasting relationships with their loyal
consumers. Not only can they find
out what is being said about their
product, they can gain an insight into
what the consumer wants, directly
interact with them and inform them
regularly about offers etc. The
Hastings Hotels’ Facebook fanpage
was created in 2009 and has already
built up a following of over 5,000 fans
(with this growing every day).
Our “Mini Tripadvisor”
We at Hastings value our guests and Limited edition ‘Snowduck’ as chosen by our fans
their opinions and actively encourage
them to log on and let others know about Wedding Proposal Ducky on Facebook
their stay. This works really well with
We recently received a request to help The Hastings Duck is also important on
fans interacting and talking amongst
one of our fans, Chris Murray, make the page – there are ducky giveaways
themselves – sometimes they don’t
a very special proposal and went out and followers post pictures of ducky
want to hear from us at all! When they
do ask us a question we keep the of our way to make sure his girlfriend on his holidays with them! A few
chat informal, personal and relevant. had to say yes! She did and he was months ago we entrusted the Hastings
The page was not set up as a selling thrilled we’d gone the extra mile for
Facebook fans with the task of deciding
tool to throw room rates at users him. Without our Facebook page it’s
the design of our Christmas 2010 duck.
whenever possible but as a casual unlikely he would have contacted us
They were given a mock up image of
forum for guests and potential guests so easily and they wouldn’t have such
a special proposal story to tell! a ‘Snow Duck’ and a ‘Reindeer Duck’
to make enquiries and ask for advice.
and asked to vote. ‘Snow Duck’ got
most of the votes and was therefore
put into production!
There are also ‘Thank Facebook it’s
Friday’ special offers, last minute
deals, competitions and a monthly
draw that all fans are entered in to.
Our most recent prize giveaway
involves our quirky Facebook bumper
stickers. Fans request a bumper
sticker and display it on their car, and
then if they are spotted by one of our
spies, they win a prize!
There are so many reasons to join us
on Facebook you’d be ‘quackers’ not to!
Log on and join us today!
www.facebook.com/hastingshotels
If you’d like any further information
or would like to request your own
bumper sticker simply email
info@hastingshotels.com
page 2 CROWN - AUTUMN/winter 2010 www.hastingshotels.com
The Golden Couple
Hearty congratulations to Sir William
and Lady Hastings, who recently
celebrated their Golden Wedding
Anniversary. They were married
in Drumbeg Parish Church on
2nd June 1960 and held their
reception afterwards in the
Conway Hotel, Dunmurray.
The celebration 50 years later took
place with 50 close friends and family
at the beautiful Merrion Hotel in
Dublin, with a sumptuous lunch ,
preceded by champagne and canapés
in the Lowe Pond area of the gardens,
accompanied by Michelle Baird and
her group ‘Sweet Lyrical’ for a medley
of songs from the 50s and 60s.
Drinks were followed by lunch in the
Wellsley Room with more songs from
Michelle, and the guest singer for a
rendition of “The Mountains of
Mourne” was Sir William himself.
After a few speeches by the family,
the guests departed for Belfast in a
luxury coach, with the memory of a
wonderful day.
Sir William and Lady Hastings have
asked Crown to register a very big
thank you to Peter McCann, the
General Manager of the Merrion
Hotel and his staff for the supreme
service, food, and especially for laying
on the glorious June sunshine!
Who am I?
Here’s a little guessing – I am nearly 40 years old.
game for you. – I am a native of the City of Belfast.
See if you can get the – I am very, very tall.
correct answer! – I have been a neighbour of Mr Robinson for many years.
– I have never moved house.
– I have been injured many times. Sometimes twice in the one month.
– I always bounce back and am now healthier than ever.
– I have welcomed many, many people to my door – maybe about a million.
– I have become good friends with heads of state and VIPs.
– President Bill Clinton and Senator Hillary Clinton became very good friends
and come back to visit me regularly.
Have you got it? See page 25 for the answer!
www.hastingshotels.com AUTUMN/winter 2010 - CROWN page 3
Sweet dreams are made of this!
It is well known that cakes and beauty lunch with your girlfriends!
go hand in hand! With this in mind
Have your cake, relax,
The Spa at Culloden and The Spa
look good and eat it!
at Slieve Donard have created a
new “Spa-tisserie” spa experience. The Spa-tisserie experience is
You will enjoy some personal available from 9am–12pm and
pampering with your choice of one 2pm–5pm Monday–Friday for
55 minute spa treatment from the just £75 per person or £89 per
ESPA range of treatments, which person Saturday and Sunday.
will be guaranteed to help you feel Or why not add a glass of bubbly
relaxed and rejuvenated. for just £8 extra!
The Aromatherapy full body
For more information call
massage and Aromatherapy facial
The Spa at Slieve Donard on
will give you an instant boost that
028 4372 6166 or The Spa at
will leave you feeling so good about
Culloden on 028 9042 1135 or
yourself that you can feel guilt-free
visit www.hastingshotels.com.
in indulging in a little something
sweet afterwards! Or a luxury Head Chef at the Culloden Estate
manicure or pedicure would be and Spa, Paul McKnight was
the icing on the cake! thrilled to put together a very special
Afternoon Tea for the recently
Then take time to enjoy a delicious
crowned Miss Northern Ireland,
Morning Coffee or Afternoon Tea,
Lori Moore, when she visited The
including a selection of
Spa at the Culloden to sample the
mouthwatering sandwiches and
new “Spa-tisserie” spa experience!
savouries, cakes, pastries and
Lori sat back, relaxed and enjoyed
scones and a choice of speciality
Role reversal as Spa Therapist Alex Rowan her spa treatments and tea, whilst
serves Lori Moore Afternoon Tea and teas and coffees! Perfect for
Paul didn’t seem to complain about
Chef McKnight gives the massage! winding down, looking good, and
doing all the hard work!
enjoying a cup of tea or spot of
Welcome to The Lobby
The Lobby Bar at the Europa Hotel The Lobby is buzzing with activity all
has been a firm favourite with guests day long, offering a sumptuous
and locals alike for a number of years blend of coffees, freshly squeezed
and after a recent face-lift they are juices and pastries from 7.30am.
hoping to attract even more regulars! Customers can choose to dine in
and soak up the surroundings or
Now simply named ‘The Lobby’,
take away if they’re in a hurry.
the new, easy going, yet stylish
interior is the epitome of urban class The Lobby lunch menu is available
and style and creates the perfect from 12noon – 2.30pm Monday to
atmosphere for catching up over Friday and offers delicious dishes
coffee with friends, an informal light using fresh, locally sourced produce.
lunch or after work drinks. Fabulous Live Jazz sessions weekends are
views looking out at bustling Great also being launched very soon –
Victoria Street also make The Lobby there’s never been a better place to
a perfect spot to relax and watch enjoy great music, fine wine and
the world go by! good company!
Al
page 4 CROWN - AUTUMN/winter 2010 www.hastingshotels.com
Mooooving in the Right Direction!
Hastings Hotels recently have Available at selected Hastings Glastry Farm Kilbeggan Irish
embraced the use of carefully Hotels restaurants, the Ice-Cream Whiskey Ice-Cream – you’ll not be
selected local quality produce in Irish Coffee Sundae has layers of disappointed!
their kitchens. Rich Belgian Chocolate Sauce,
Sometimes the best things in life
Coffee Mousse and Whipped
Their policy to use locally produced are shared...available with one
Cream topped with a scoop of
food which stands out from the rest spoon or two! Yum!
ties in perfectly with their new range
of Glastry Farm Dairy Ice-Creams
which are now available in restaurants
across the group. This delicious
ice-cream is carefully handmade on
a family owned farm in Kircubbin,
County Down, and incorporates
flavours and produce from the Ards
Peninsula – the result is a spectacular
range of ice-creams including Yellow
Man, Irish Coffee, Mixed Berry and
the most delicious Vanilla Bean,
which even the most passionate
ice-cream lovers will adore.
So now you can enjoy the best of both
worlds – a sumptuous, decadent
dessert in the luxurious surroundings
of a Hastings Hotel!
Hastings Hotels along with Glastry
Farm and Kilbeggan Irish Whiskey
have also recently launched a delicious
new iced dessert especially for adults! Stormont Hotel’s Head Chef Jay Eisenstadt and Everglades Hotel’s
Head Chef Michael O’Neill with Rachael Spence of Glastry Farm
Hastings Duck Goes Glam!
The Ballygally Castle Hotel was Allyson McKimm, Hastings Hotels’
delighted to participate in the first Events Director, had the unenviable
Ballynure Village Fair in June. The task of judging the top three! The
local community ran a competition highlight of the day was the Duck
for children to decorate a Hastings Derby were all the ducks were
Duck and Cathy Scott, Events thrown into the river and made the
Manager at the Ballygally and journey to the finish line!
Allyson and Cathy try to pick a winner
www.hastingshotels.com AUTUMN/winter 2010 - CROWN page 5
Committing to Local Produce M
In line with the Hastings Hotels’
local food provenance policy, which
has been implemented across all six
hotels in recent months, Hastings
Hotels’ Managing Director
Howard Hastings, and Group
Purchasing Manager, Susan
Smart have been out on the land
and spending time with some of
Hastings’ local suppliers. They had
a fabulous day visiting the Organic
Salmon Farm at Glenarm and admiring
the local Organic Shorthorn Cattle in
the Glens of Antrim, in the company
of Adrian Morrow and John
Russell from Glenarm Estate.
Glenarm Salmon Recipe
Crown is very excited to be able to give you the recipe for delicious Glenarm Organic Salmon Fillet,
with a Chive and Parmesan Risotto, Buttered Asparagus and Basil Oil, direct from our talented chefs!
Grilled Fillet of Salmon
Ingredients
175/200g salmon fillet per person
Pinch salt
½ tsp ground black pepper
Method
Season the salmon with salt and freshly ground black
pepper and then place on a baking sheet and grill until
cooked all the way through - about ten minutes.
Chive Risotto - Serves 8
Ingredients Basil Oil
4 tbsp olive oil Ingredients
500g cold butter, diced 200g fresh basil, finely chopped
1 medium onion or 4 small shallots, chopped 150g olive oil
650g risotto rice Pinch salt
400ml white wine ½ tsp ground black pepper
Around 2.5 litres of vegetable stock
200g fresh parmesan, finely grated Method
Bunch of chives, finely chopped • Blend basil leaves and olive oil together until smooth.
Salt and ground black pepper Season with salt and freshly ground black pepper. Let
mixture rest for about 15 minutes prior to using.
Method
• Heat the oil and 25g of the butter in a large pan over a
Buttered Asparagus Spears
medium heat.
• Add the onion and cook for 2-3 minutes or until soft. Ingredients
• Stir in the rice and cook for a further 2 minutes. Fresh asparagus 3 spears per portion
• Turn up the heat, add the wine and cook for 2 minutes Knob of butter
to evaporate the alcohol. ½ tsp salt
• Once the liquid has reduced, over a medium heat ½ tsp ground black pepper
begin adding the stock a ladleful at a time, allowing
each addition to be absorbed before adding the next Method
ladleful, always stirring continuously. • Trim tough ends of asparagus.
• The rice should always be moist and not swimming in • Bring large pot of water to the boil, add asparagus and
the stock, the adding and stirring should take about cook 3 to 5 minutes or until crisp-tender.
16/18 minutes. • Drain and rinse with cold water. Chill, if desired.
• Remove from the heat and stir in the remaining butter, • Melt butter in a pan, add asparagus, salt, and pepper,
parmesan and chives. and sauté until thoroughly heated.
page 6 CROWN - AUTUMN/winter 2010 www.hastingshotels.com
Mumm’s the Word at the Culloden!
The Mumm Champagne was
flowing at the Culloden Estate and
Spa as Hastings Hotels and wine
company Woodford Bourne NI
hosted a special party to celebrate
the 70th birthday of acclaimed local
artist Neil Shawcross.
Having secured the exclusive
distribution rights of Mumm in
Northern Ireland, Woodford Bourne
was more than happy to join in the
celebrations by making sure that the
wine and Champagne glasses were
topped up at all times.
By an amazing coincidence, the
choice of champagne turned out to
be very apt as a large painting of a
bottle of Mumm, created by
Shawcross earlier this year,
welcomed guests as they arrived in
the Culloden foyer.
The painting, entitled Bottle Portrait,
is just one of more than 20 originals
from the artist’s own private collection
which were on display in April at the
Culloden as part of a unique exhibition
for hotel guests and visitors.
Gareth Bradley keeps the Champagne topped up for Neil Shawcross and Howard Hastings
As well as displaying his most prized
paintings, Neil Shawcross helped the “Although born in England, Neil having secured exclusive distributor
Culloden put together a customised Shawcross has lived in Northern rights for Mumm champagne in
dinner menu which featured many of Ireland for more than 40 years now Northern Ireland, so when we heard
his favourite dishes. and is one of our most important that Neil had actually painted a bottle
contemporary artists,” said Howard.
Howard Hastings, Managing of Mumm champagne earlier this
Director of Hastings Hotels, hosted Woodford Bourne Managing year... well we couldn’t believe it.
the birthday party and said that it Director Gareth Bradley also What a coincidence – I guess some
was a privilege to recognise Neil’s added, “It’s actually a double things are meant to be.”
work on this special occasion. celebration for Woodford Bourne,
A Quacking Good Cause!
Hastings Hotels recently sponsored
Paddy McKenna, Sales Manager at
Diageo, when he took part in the
company’s “Four Sites Challenge”,
which saw 100 employees walk,
run or cycle over 1300 miles in aid
of NI Hospice Care. Diageo raised
over £10,000 and Paddy was delighted
to have been accompanied on his
walk by his Hastings Duck – I’m
sure they enjoyed the well deserved
beverages when they arrived at the
Bushmills Distillery!
Paddy stands proud with Mr Duck!
www.hastingshotels.com AUTUMN/winter 2010 - CROWN page 7
Enjoy the
Festive Season at
Hastings Hotels
This Christmas, escape all the hectic festive
preparations and opt for a night out with
a difference! Relax and let us take care of you -
all you have to do is enjoy yourself!
Christmas Party Nights Private Dining Cultra Inn
Enjoy international Christmas If you prefer, we can arrange Set in the grounds of the Culloden
Showtime at one of our famous lunch or dinner for your party in Estate and one of the Michelin
Party Nights. All six hotels have one of our many private function Guides Top 28 pubs in Ireland,
assembled superb party night suites, or you may simply want the Cultra Inn also has a range
packages, comprising of first class to take advantage of the fine array of Festive menus available and we
service and outstanding value for of festive fayre and menus we are open for Christmas Day lunch.
money. Join us and dine in style, have on offer in one of our many
then dance the night away to a restaurants - the choice is yours! Contact 028 9042 5840.
choice of wonderful live bands. No matter how you would like
From only £35 there’s no better to celebrate, you can be sure that Ballygally Castle
way to celebrate this Christmas! Hastings Hotels offer the facilities The Ballygally Castle celebrates
and surroundings to enable you the festive season this year with
to do it in style. Each of the seasonal dining in the Garden
Why Drive six Hastings Hotels has special Restaurant, Sunday Christmas
Home? Christmas packages with all Buffets in December in the River
the festive trimmings you’d Room, and ring in the New Year
Stay over!
expect from the Province’s top in style with a New Year’s Eve
When booking accommodation provider. Gourmet Evening. Why not relax
your Christmas Party Night or and enjoy our Christmas Day Grand
New Year Celebrations, please Culloden Estate and Spa Buffet and let someone else take
take advantage of our fantastic This Christmas and New Year, the strain of doing the cooking?
overnight accommodation experience the luxury of the
rates available at all six hotels. Culloden Estate and Spa, Contact the Christmas
Starting from only £30 pps! Northern Ireland’s premier five Co-ordinator on 028 2858 1066.
star hotel. The Culloden is an ideal
venue for private Christmas Parties, Slieve Donard Resort and Spa
Gift Vouchers with a choice of private rooms and At the Slieve Donard, Christmas
Hastings Hotels and Spa a wide range of festive fayre. remains one of the most magical
Gift Vouchers make an ideal times of the year. A host of festive
Christmas gift! The Culloden is also offering activities and fun for all the family
They can be purchased sumptuous Christmas Day and has been specially arranged.
online at: Boxing Day Buffets in the stunning There is a wide range of events
www.hastingshotels.com Stuart Suite and a New Year’s Eve to choose from – from festive
Hogmanay Gala Ball. dining in the wonderful Oak
or at any Hastings Hotel
Restaurant to a Gala Hogmanay
and at: Contact the Christmas Ball on New Year’s Eve!
Hastings Corporate Head Office, Co-ordinator on 028 9042 1066. Alternatively, treat yourself to the
Telephone 028 9047 1066 Slieve Donard Christmas Experience
page 8 CROWN
CROWN- Autumn
- AUTUMN/winter
/ winter 2009
2010 www.hastingshotels.com
www.hastingshotels.com
Special Residential Packages over Ring in 2011 in style at the Stormont Everglades Hotel
Christmas and New Year. Hotel this New Year’s Eve with a The four star Everglades Hotel
gourmet dinner in La Scala Bistro. in Derry is the place to be this
Contact the Christmas
Contact the Christmas Christmas and New Year! Treat
Co-ordinator on 028 4372 1066. yourself to Christmas Luncheon
Co-ordinator on 028 9065 1066.
Percy French Inn or Dinner in Satchmo’s Restaurant,
Europa Hotel or when it comes to your office
Set in the grounds of the Experience the luxury of the Europa
Slieve Donard Resort and Spa, Christmas Lunch or Dinner, our
Hotel this Christmas. Enjoy a festive
the Percy French Inn is also range of private banqueting suites
celebration with colleagues and
offering a wide range of Festive friends at a party night or in one of provide everything you need for
our private banqueting suites. The that special occasion. A superb
Lunch and Dinner menus.
Piano Bar Restaurant and Causerie programme is on offer to give
Contact 028 4372 3175. Restaurant also offer an excellent you a memorable Christmas. The
choice of Festive Dining options. Everglades is the perfect venue in
Stormont Hotel
which to celebrate and say farewell
This Christmas, join the Festive Contact the Christmas to 2009 with our New Year’s Eve
Celebrations at the Stormont Co-ordinator on 028 9027 1066. Masked Ball.
Hotel. Enjoy a meal in the
contemporary surroundings of La Contact the Christmas
Scala Bistro or simply come and Co-ordinator on 028 7132 1066.
enjoy our Santa Sunday Buffets.
Overnight
Sat 4th Fri 10th Sat 11th Thurs 16th Fri 17th Sat 18th Rate from*
Sold £55 £55 £45 £55 £55 £60
OUT
£50 £55 £55 £45 £55 £55 £40
£45 £45 Sold £35 £45 £45 £35
OUT
Sold £45 £45 Sold £45 Sold £55
OUT OUT OUT
£38 £40 £40 £35 £40 £40 £30
Sold £38 Sold Sold £38 Sold £35
OUT OUT OUT OUT
*Overnight rates are per person sharing and include full Irish breakfast.
www.hastingshotels.com AUTUMN/winter
www.hastingshotels.com Autumn / winter2010
2009- CROWN
- CROWN page 9
AUTUMN BLISS
Take time to repair and restore your skin and
enjoy a blissful day at one of our magnificent spas
Give your face and body a real treat and indulge in some post-holiday
skin repair. Our Autumn Bliss Spa experience includes :
Welcome Foot Ritual
Full Body ESPA Salt & Oil Exfoliation
Signature ESPA Holistic Back, Face & Scalp Treatment
Use of robe, slippers and towels
Delicious, light lunch in our Juice Bar
Full use of all the Spa facilities, including swimming pool, sauna and steam
rooms, hot vitality pools, gymnasium and relaxation suites.
This Spa Experience is £115 at Culloden / £130 at Slieve Donard, Sunday – Thursday (£25 supplement for weekends).
Or why not bring a friend – purchase two Autumn Bliss Spa Experiences and save a further
£5 per person Sunday – Thursday!
Overnight stays are available from only £55pps, including full Irish Breakfast!
Offer subject to availability and is valid until 30th November 2010. Not valid in conjunction with any other offer or promotion.
For more information and booking please call the Spa of your choice.
The Spa at Slieve Donard, Downs Road, The Spa at Culloden, Bangor Road,
Newcastle, County Down, BT33 0AH Holywood, County Down, BT18 0EX
T. +44 (0) 28 4372 6166 T. +44 (0) 28 9042 1135
E. thespa@sdh.hastingshotels.com E. thespa@cull.hastingshotels.com
page 10 CROWN - AUTUMN/winter 2010 www.hastingshotels.comIn the Hot Seat
Cheryl Gordon
Events Manager, Culloden Estate and Spa
What are the most challenging
aspects of your work?
In recent years Belfast has become
a destination for high profile events.
It is a really exciting time but it can
be challenging trying to think of new
ideas to keep ahead of the competition.
Luckily the Culloden Estate and Spa
has such a good reputation and is
well known throughout Northern
Ireland as a leading 5 star venue.
What qualifications do you have?
I have a BA(Hons) Degree in Catering
Administration that I obtained from
the University of Ulster, Jordanstown.
I spent an invaluable year of my
degree course as a trainee in the
Culloden covering every department
of the hotel. This experience really
showed me how diverse each
department is and how each has to
work together in order to make the
hotel function at its best.
How would work colleagues
describe you?
I think they would say friendly,
helpful and willing – hopefully!
Crown caught up with Cheryl Gordon, Who has been your most
Events Manager at the Culloden Estate and Spa notable mentor?
I would have to say John Toner,
General Manager of the Slieve
How long have you worked discussing and advising them on
Donard Resort and Spa and Director
for Hastings Hotels? menus and all the intricate details to
of Hastings Hotels Group. He was
I have been with the company for ensure that their event exceeds
my first manager and taught me
21 years. I was previously in the their expectations.
the ropes!
Stormont when I left university and
What do you most enjoy about
was there for 8 years before I came Outside of work and family what
your job?
to the Culloden. I have been here are your greatest passions?
ever since! I really enjoy meeting new people and
I love to cook. Cooking for guests
because every event is different,
and the pleasure of seeing them
What does your current there is great variery in my role. No
enjoy it is one of my favourite things.
role entail? two days are the same! It is also a
My role entails liaising with clients pleasure to sell the Culloden Estate What advice would you give
about their event, such as weddings, and Spa as most people are blown to someone just starting out in
conferences and private parties. I talk away by the setting and facilities. their career?
to them either by phone or in person You get a great feeling when you Be prepared to work hard and
to establish their requirements, know that you have just introduced endure long hours and have a very
a bride to her wedding venue! rewarding career!
www.hastingshotels.com AUTUMN/winter 2010 - CROWN page 11Our Talented Staff
Crown is a staff magazine as well as colleague who has, please let us of money for charity – whatever
a customer one, but we will need know at info@hastingshotels.com. your talent is, please let us know –
your help. the best two will be chosen every
Have you represented your country,
issue (though it may be hard to
If you have done something climbed Mt Everest, featured in a
decide on the best!)
outstanding, exciting or know a talent show, saved a life, raised a lot
Pop sensation now works at the Culloden!
Three years ago she was a superstar a Slovakian X Factor winner, is more overseas nationals, now based in
singing to thousands of adoring fans. likely to be turning bedsheets than Northern Ireland, including a number
She had a recording contract worth topping the charts as she is now of colleagues at the Culloden,
thousands of euros and the world was working as a housekeeper at the recognised Vierka from her former
at her feet. But today Vierka Berkyová, Culloden Estate and Spa. television success. “Some people
are from Slovakia and they know
In 2007, she won Slovakia’s Searching
me,” she said. “They are surprised
for a Superstar talent show in Bratislava
to see me working at the Culloden.
and was catapulted to national stardom.
Like in the UK, everybody in
Her prize was a recording contract with
Slovakia watched the show.”
Sony BMG but after releasing her first
single her contract was terminated and Since moving to Belfast in 2008,
she didn’t get to finish her first album. Vierka has had a few jobs but is
excited about working at the Culloden.
“I was just 16 when I joined the show.
I really liked singing and music and I “I miss the showbiz life a little but I
didn’t really think about winning, but trust that this is a good start for me
the judges really liked my singing and for my new career. I have to save
my style,” she said. money for my recording sessions.
We came here for a few reasons – I
“I was the favourite to win from the start.
wanted to also learn better English,
It was amazing and everyone recognised
which will help me more in my
me. On one side it was very difficult,
future career. It’s a very different
being just 16 and everyone knowing
world compared to Slovakia!”
me but my dad was my manager and
he tried to protect me.” Vierka has now entered a Sky talent
show called PerformersTV.
While few in Northern Ireland would
Vierka performs while at work in the Culloden take a second glance, some other We wish her the best of luck.
Concierge Mark has ‘Dancing Shoes’
Mark O’Hare is a young Concierge Aiden O’Neill, but had a great time Mark was rewarded for his efforts
at the Slieve Donard Resort and during the process. He was also with two seats for the Gala opening
Spa. During the writing of ‘Dancing interviewed for the UTV documentary night of the show. He was seated
Shoes’, the George Best musical ‘Dancing Shoes’ which ran for beside Calum and Angie Best, and
that ran in the Grand Opera House, 4 weeks about his job, and his invited to the after show party - he
Belfast to great acclaim, the writers excitement about being auditioned. felt his efforts were certainly repaid!
Martin Lynch and Marie Jones were Crown asked Mark if he was keen
staying in the Slieve Donard with to persue an acting Career. He
the two composers, Pat Gribben responded that it depended if any
and JJ Gilmour. more talent scouts came looking!
When Martin came across Mark, he Now that everyone knows where to
noticed his uncanny resemblance of find him, at the front door of the
a young George Best. Immediately Slieve Donard, they can come and
inspired, Martin invited Mark to whisk him away to Hollywood and
audition for the part. beyond though he hoped we
wouldn’t mind him leaving us... of
Mark unfortunately lost out at the course we would Mark!
last hurdle to a professional actor, Mark meets Calum Best on opening night
page 12 CROWN - AUTUMN/winter 2010 www.hastingshotels.comSpa-tisserie
Have your cake, relax, look good and eat it!
Enjoy your choice of one 55 minute spa treatment
ESPA Aromatherapy Luxury Manicure
Full Body Massage Luxury Pedicure
ESPA Aromatherapy Facial
Plus a delicious Morning Coffee or Afternoon Tea, complete with a
selection of finger sandwiches and savouries, cakes, pastries and scones
and a choice of speciality teas and coffees!
Available 9am – 12pm and 2pm – 5pm
from only £75 per person
Not valid in conjunction with any other offer or promotion.
For more information and booking please call the Spa of your choice.
The Spa at Slieve Donard, Downs Road, The Spa at Culloden, Bangor Road,
Newcastle, County Down, BT33 0AH Holywood, County Down, BT18 0EX
T. +44 (0) 28 4372 6166 T. +44 (0) 28 9042 1135
E. thespa@sdh.hastingshotels.com E. thespa@cull.hastingshotels.com
www.hastingshotels.com AUTUMN/winter 2010 - CROWN page 13Going Green at the Slieve!
The Slieve Donard Resort and Ciaran Murtagh, Deputy General
Spa is currently participating in the Manager, is responsible for these
Green Hospitality Eco Label Award new practises and in the past
in its ongoing drive to achieve twelve months the Slieve Donard
recognition for the way in which the Resort has already taken proactive
hotel is helping the environment. ‘green’ steps including:
Their overall aim is to reduce energy
- Composting all food waste
costs and carbon emission in order
- Recycling paper, cardboard, plastic
to help protect the environment.
and batteries
The general principle of the award is - Using low energy bulbs
to implement an ‘Environmental - Installation of a voltage regulator
Management System’. This requires - Introduction of sensor lighting in
the hotel to identify any environmental back of house areas
issues within the business. The award - Installation of new energy efficient
is the only Irish Environmental boilers and water heaters
Certification Programme that is
The Spa is also benefiting from this
recognised internationally.
new approach. Stothers M & E
The award offers three levels – have now fitted three DIMPLEX
Award, Gold and Platinum. All LAS MT AS heat pumps. These will
categories are judged with a series enable the pool to cut its carbon
of mandatory requirements, coupled emissions by 50% and whilst also
with a scoring system based on a reducing energy bills by a
variety of optional requirements. considerable amount. The heat
Once achieved, the property pumps provide an economic and
receives an audit every three energy efficient means of delivering
years to ensure the standard is a constant pool water temperature
being maintained. throughout the year.
“Life is a Snooker Ace
Rollercoaster” Funeral
Gathering
The Europa Hotel was honoured to
host the ‘after funeral’ of the Belfast
snooker ace, Alex ‘Hurricane’
Higgins on 2nd August 2010.
The Funeral was a major event in
Belfast, and after the procession
around the city, service in St Anne’s
Cathedral and the burial, 150 guests
returned to the Grand Ballroom in
the Europa Hotel for dinner.
The Europa was chosen as it is well
known for hosting such events with
Joanne Lyster got the shock of her life when her friends told her she was
extremely high levels of service
going out for the night to the pub. Instead they took her to the “Absolutely the
and professionalism.
Business” event at the Culloden Estate and Spa. Little did she know that
Keith Duffy, star of Boyzone and Coronation Street, was going to whisk her Among the guests, Crown ‘snooker
onto the stage and sing Happy Birthday to Joanne! Keith looked into Joanne’s spotter’ noticed Willie Thorne,
eyes and said “Love me for a reason.” And Joanne’s comment for the evening Jimmy White, Stephen Hendry
was “No matter what they tell me, no matter what they do …” I’ll never trust and John Virgo, to name but a few.
my friends again when they say we are going to the pub!
page 14 CROWN - AUTUMN/winter 2010 www.hastingshotels.comSlieve Donard Hosts
National GAA Congress
From front L-R: Páraic Duffy (GAA Director General), Christy Cooney (GAA President), Mary McAleese (Irish President),
Dr. Martin McAleese, back row L-R: Séamus Walsh (Down GAA Chairman), Fergal McCormack (Down GAA Congress Committee Chairman),
Seán Óg McAteer (Down GAA Board Secretary), John Toner (GM Slieve Donard Resort and Spa)
The Slieve Donard Resort and Spa the Slieve Donard to jointly welcome The Congress 2010 weekend was
was the host venue for the national the leadership of the GAA and heralded by local, regional and
GAA Congress (the largest annual Congress delegates and also to national media as an outstanding
sports conference in Ireland). honour the historic Down 1960 success, indeed “unique” in the
The hotel extended a warm welcome and Down 1961 Gaelic Football 126 years history of the GAA.
to delegates from all units of the teams, who became the first from Congress 2010 Host Committee
association in Ireland, overseas and North of the Border to win the Chairman Feargal McCormack
throughout the world. Congress 2010 coveted Sam Maguire Cup. acknowledged that the
provided a boost for local tourism
President Mary McAleese was the management and staff of the Slieve
with over 600 visitors to Newcastle.
Guest of Honour, which attracted Donard Resort and Spa played a
This event was very special because civic and sports leaders from across pivotal role in ensuring an historic
900 plus guests dined in a luxurious the Island of Ireland. and memorable weekend.
marquee located in the grounds of
Europa gets a part in
Grand Opera House play!
One of the best parts in the recent As most of the cast were staying for
tribute to George Best ‘Dancing the duration of the show’s run in the
Shoes’ at the Grand Opera House, Europa, Martin Lynch and Marie
was the scene where Alex Higgins Jones, the play’s authors, said that
and George Best got together to it was an honour to mention the
recall their times in Belfast with hotel in the script! Three Belfast
a special mention of the Europa legends coming together – Alex,
Hotel. The show, now destined George and the Europa!
for the West End and beyond,
Anyone who may have fond
has played to packed audiences
memories of meeting the pair in the
in Belfast, receiving standing
Europa should write and tell us for
ovations every night.
the next issue of Crown –
info@hastingshotels.com
www.hastingshotels.com AUTUMN/winter 2010 - CROWN page 15Duck tales Th
Mr Duck perches on an old fashioned
telephone box in Glatton, Cambridgeshire, Mr Duck gets the best view of Belfast after
courtesy of Ray Jones Ducky looks out over Wall Street, New York
climbing Harland and Woolf crane ‘Goliath’ whilst on holiday with Davy Mitchell
with Robin Stanex
Ducky and ladies of the Slieve Donard,
Alyison Smith (Spa Manager), Sharon Glover
(HR Manager) and Caroline Davidson (Pastry
Chef) all took part in the Belfast Marathon
supporting various charities – well done all!
Marsha Evans brought her Hastings Duck
back to Mississippi and he has been adopted
by her Grandson!
Christine and Bill Rellington took ducky
to Vienna where he admired
St. Stephen’s Cathedral
Hastings Duck stops in for a ‘quack’ snack
of oysters and Guinness at Mourne Seafood
Bar, Dundrum, courtesy of Gillian Spratt
Getting into the World Cup spirit Mr Duck
tries his beak at playing a vuvuzela,
courtesy of Elena Borunda Barry Smith took Mr Duck to see the Annie
Moore statue in Cobh, County Cork
Julie Maguire, Marketing Director
of Hastings Hotels and Annabel Griffin,
Ducky gets some space talk from an General Manager of Beachcomber Hotels, John Taylor took his Ducky to Newbury
astronaut at Armagh Planetarium, courtesy Mauritius, enjoy a day at the Culloden Racecourse in Berkshire
of Karolyn Gaston with their duckies!
page 16 CROWN - AUTUMN/winter
AUTUMN/WINTER 2010 www.hastingshotels.comThank you to all contributors. Please keep sending your duck pictures to mrduck@hastingshotels.com or post to us at the Hastings Corporate
Head Office, ‘1066’ House, Upper Newtownards Road, Belfast, BT4 3LP
Susan Elliott, previous US Consul to NI, was
presented with a large Hastings Duck on Ducky tries to get his energy back after
her departure. She sent us this photo from he helped Leanne Smyth complete the
her new posting in Moscow Ards Half Marathon!
Ducky enjoys a spot of sailing on Strangford
Lough with Karolyn Gaston
Hastings Duck visits Hastings in Barbados
with Jonathan and Emma Guy
Mr Duck with Jessica Hide by the
famous Pyramid Stage at Glastonbury,
courtesy of Robbie Hide
Mr Duck feels the chill in El Salar de Uyuni,
Bolivia, courtesy of Karen Strauss
Betty, Dona, Betty and Jan proudly display
their Hastings Ducks before all sailing down
Ducky quacks his way down a slip’n’slide the Rhone in Southern France
in Colorado, courtesy of Elena Borunda
Mr Duck attends an outdoor concert for
the Colorado Symphony Orchestra
with Elena Borunda
Mr Duck sees the historic sights of Carthage David and Gillian Kennedy took their Mr Duck soaks up the sun whilst in
inTunisia with Wesley and Flo McKimm Hastings Duck to Lake Galilee for a swim Mauritius with Allyson McKimm
www.hastingshotels.com AUTUMN/winter
AUTUMN/WINTER 2010 - CROWN page 17Duck tales
Mr Ducky enjoys some relaxation by the pool Ray Jones takes a lovely artistic shot of
with his new friend Spiderman! Mr Duck in Glatton, Cambridgeshire
Courtesy of Elena Borunda
Mr Duck keeps Eric and Rosemary company
on a quiet beach in Lanzarote
Ducky enjoys a holiday in Kefalonia, home of Ducky has a rest after a hard days partying
Captain Corelli with Angela Woodcock in the Frankfurt Christmas markets
with Trevor Moore
Ducky on Sgurr Alisdair, the highest peak on
Skye in Scotland, helping raise money for
MacMillan Cancer with Keith Friel
Mr Duck chills out with David Curran at the Lynette McCann treated her Mr Duck to a
Ballygally, courtesy of Julie Curran trip to the pyramids
Susan and David Hedigan take Ducky Ducky gets star struck whilst meeting
to Helsinki Harbour Winnie the Pooh and Tiger with Emma
Leckey in Florida
page 18 CROWN - AUTUMN/winter 2010 www.hastingshotels.comcelebritIes & VIPS
Lost’s Jorge Garcia is welcomed to the Ballygally Christopher Biggins at the Culloden Estate and The Dog Whisperer Caesar Millan checks
Castle by Rosie Hassin, Events Coordinator Spa with Alice Carty, Reception Supervisor with Sandra Adams, Placement Student at
the Culloden Estate and Spa
Irish and British Lions Rugby Star, Willie John Referee Jeff Winter shows Brian Haveron, Receptionist Tina Kershaw welcomes rugby
McBride celebrates his 70th birthday with Thomas Morrow and Paul Truscott the player and Dancing on Ice champ 2007, Kyran
lunch at the Culloden Estate and Spa red card at the Ballygally Bracken to the Culloden Estate and Spa
Skating sensation Jane Torvill with Head Fans meet John (or Edward!) from Jedward at Chris Rea is welcomed to the Culloden Estate
Concierge at the Culloden, Lee Stewart the Europa and Spa by Reception Manager Carolyn Matthews
BBC’s Karen Patterson with the Europa Hotel’s Mickey Graham from Boyzone checks into the
General Manager James McGinn Culloden before the Dancing on Ice Show at
the Odyssey Arena
Tina Kershaw with Dancing on Ice Judge Nicky Slater Mark O’Hare, Concierge at Slieve Donard with Linda Lusardi proudly poses with her
Angie Best and Calum Best Hastings Duck!
Thanks to Carolyn Stalker for her continued supply of
Europa and Culloden celebrity VIP photos.
www.hastingshotels.com AUTUMN/winter 2010 - CROWN 19
page 23CONCIERGE TOP TEN TIPS
M
artin Mulholland, Head Concierge at the Europa Hotel since 1980 and President of Les Chefs d’Or
in Ireland, is an expert when it comes to travel. Crown caught up with Martin to see what top tips
he has for travelers to Belfast.
Choose your hotel well.
Cheapest is not always the best
value. Location, facilities and access
to travel options should be taken
into consideration so that you
can enjoy your time in the city.
The Europa ticks all the boxes.
Do your homework.
Don’t wait until you arrive to find out
what the city has to offer. Read up
on your city guides, check the
websites or contact the person who
knows it all, your hotel Concierge.
Golden Keys.
If your Concierge has the crossed
golden keys on his lapel, you are in
good hands. As a member of Les
Clefs d’Or he is part of an exclusive
network of Concierges worldwide,
who are dedicated to providing the
highest standards of service not just
in their own city, but for your
onward journey.
Make friends with
your Concierge.
He is the person who can save you
time, effort and money and can turn
a weekend away into a lifetime memory.
Let him organize your schedule to
give you the maximum experience
with the minimum of fuss. Be adventurous. Treat Yourself.
Trust his recommendations. Get your walking shoes on. Make time to enjoy cocktails in the
The best way to find those hidden sumptuous Piano Lounge, sing along
Use the contacts he has built gems that every city has to offer to the live Jazz band in The Lobby
up through years of service to is to venture off the tourist trail. or luxuriate in a hot bubble bath
reserve that special restaurant, It can help you enjoy the authentic after your marathon shopping trip,
book those impossible to get experience that the pre- fab tours with a glass of wine and we will
Opera House tickets or arrange don’t provide. even provide the company.
the sightseeing tour you won’t find Your very own Hastings Duck!
in any of the brochures. Make a list.
Bring with you a list of all the things Give feedback.
Don’t miss out. you want to see and do, so you Remember to let the Front Desk
When checking into your hotel, don’t finish your visit disappointed staff know when you have had a
let your receptionist know you are at missing something you really great stay, or post your rave review
interested in an upgraded room. wanted to experience like the on Tripadvisor or Facebook.
You may have to pay a few extra Crown Bar, Ulster Museum or The staff will appreciate it and
pounds for the luxury, then again, Splash Tour. you will have a friend to greet
it might be your lucky day. you when you return.
page 20 CROWN - AUTUMN/winter 2010 www.hastingshotels.comThe kitchen staff at the Everglades from left to right Kevin Harty, Mireia Beltran, Ariadna Cremeller,
Journal reporter, Laurence McClenaghan, Tom Jacobs and Head Chef Michael O’Neill.
Under the Pressure Cooker
The greatest day of your life, your The plates are stacked, so the sweetest Not perfect if you have food ready to
wedding day, can also be a nerve- production line I’ve ever seen starts. serve at 5pm precisely. The pressure
wracking experience, if not for the Resisting temptation at least temporarily, of the kitchen now really ratches up.
happy couple, then for those they’ve I don’t devour some guest’s dessert. Michael seems a little twitchy, he has
entrusted their wedding plans to. I’ve never really tried to work a after all spent two days preparing
creampipe at speed before but this meal. And, given that he now
The priest turns up for an hour, your
that’s an artform in itself. has me in the way as well, he
driver for two and your cousins, God seems remarkably calm.
bless them, they’ve turned up late. Even the direction of the strawberry
The chef however - he’s been “I wasn’t always this calm,” he explains.
seeds is important. “Nothing here “I’ve been in kitchens where everyone
chained to the cooker for two days, is left to chance,” said Michael. is shouting all day. In here isn’t like
at least in the case of Everglades The next two hours are spent adorning that, well not too often! The team are
Hotel Head Chef Michael O’Neill. sweet desserts with sweeter treats. great and we’ve been together a while.
Laurence McClenaghan, of the Derry “All produce is local, Hastings pride I know they can handle a good bit of
Journal, shadowed him on a day themselves on that. It’s better for the work from the restaurant.”
he was catering for a wedding party quality but not always for my
Restaurant
of almost 300 people. Laurence budget,” smiles Michael.
The wedding party served, Michael
documents his experience below. Pressure turns his attention to the second
Weddings The time passes remarkably fast, dinner party, 22 more customers.
Michael then informs me that in “And the restaurant is getting
Chef O’Neill can first hear of a busy,” he said.
addition to the wedding, the hotel
wedding months, maybe a year or
has a second party of 22. Canapés I decide to hang my apron up. For me
more, in advance. “Lead in times for
and tartlets are next. No-one has it’s been a memorable few hours.
weddings have shortened during stopped labouring since I arrived. And while I hurt all over and I’m not
the downturn. The average now is There’s little time to talk, or even sure my bones could do it every
one year.” He’s involved early in the engage in Gordon Ramsay style day, it has certainly been a ‘sweet
booking process but his workload argument. I don’t know if I’m assiette’ experience.
really hits the day before the disappointed or relieved. Laurence McClenaghan
wedding. With a party this size Reproduced with the kind permission
preparation is everything. The meat Running late, it seems, is a common of Derry Journal
is cooked and sliced, potatoes and occurrence with weddings.
vegetables also, before each plate is Laurence McClenaghan is put through his paces by Everglades Chef O’Neill.
organised and refrigerated. Perfect,
all the work’s been done before I
turn up. Or so you’d think.
Desserts
I’m on desserts. “Good. No cooking
means no food poisoning,” I muse.
It does, however, mean attention to
detail, a great deal of attention to
detail, and even more speed.
This is the familiar assiette of desserts,
which here features a selection of
meringue, cheesecake, profiteroles,
sliced strawberries, fresh cream,
chocolate pencils and blueberries.
www.hastingshotels.com AUTUMN/winter 2010 - CROWN page 21what the papers say
Irish News, March 2010 The Travel Editor, June 2010 Star Magazine, July 2010
“Standing high on the curving slopes “The Spa at Culloden is everything “The Culloden Estate and Spa
of the Holywood Hills is the Culloden. you’d expect of an ESPA spa, a rabbit is a gorgeous converted palace
This castle-like structure hovers above warren of dimly lit treatment rooms overlooking Belfast Lough –
Belfast Lough, quietly surveying the and relaxation rooms all smelling of Russell Brand is a fan.”
ships like a king surveying his kingdom. luxurious lotions and potions.”
Classic architectural elegance is Heat Magazine, July 2010
absolutely everywhere, statues dot its
opulent grounds and stylish newlyweds
Good Motoring, July 2010 “Celebs holiday in the UK too! Colin
Farrell loves the Culloden Estate and
toast their bond before a shimmering “The Slieve Donard is perfectly Spa in Belfast.”
Belfast Lough. It’s like something out placed for exploring some of
of a Midsummer Night’s Dream...” Ireland’s most beautiful scenery. The Travel Editor, June 2010
Service standards are very high and
Tripadvisor, March 2010 the sticky toffee pudding should on “Housed in the tranquil surroundings
of the Culloden Estate and Spa,
“I entered Cultra Inn to be greeted by no account be missed. I have
in the chi-chi area of Holywood, the
a huge roaring log fire and smiling staff. vowed to work it off next time with
Mitre restaurant punches above
The new menu has a steak section, I a boisterous romp to the 2,796-foot its weight. Of course, you expect
was even shown the selection of steaks summit of the nearby mountain something fine from the elegant
and the staff were able to tell me that gave the hotel its name.” set-up – the pianist playing gentle
where the steaks came from. It’s nice
jazz, the starched white napkins on
to hear that what you are eating is
Sugahfix, July 2010 the drinks tray and the panoramic
local produce and isn’t flown in from
views over the grounds out to
another country.” “The Spa at Slieve Donard was
Belfast Lough.”
FABULOUS! My mum and I had
lawandmore.co.uk, such a lovely experience – such
March 2010 The Times, July 2010
a treat! Gorgeous treatments,
beautiful smoothies and delicious “The Ballygally is an unforgettable
“The first floor of The Spa at Slieve
afternoon tea. Spa-tisserie gets Irish castle. Nestled on the northern
Donard has been designed as a zone
shore, it makes an excellent base
of total tranquillity and after an hour 100 out of 10!”
for exploring the Giants Causeway,
of blissfully insistent massage, I felt
the Carrick-A-Rede rope bridge and
wholly rejuvenated, and was given
the old Bushmills distillery.”
some helpful recommendations for
stretches to try at home.”
Our new menus, using the finest local produce are already proving very popular:
Belfast Community Telegraph, Food and Wine Magazine,
Cultra Inn Mitre Restaurant, Culloden
“The steak looked delicious, but I “Sliced Clandeboye pigeon breast is
was distracted for a second. The something of a timeless opener to a
presentation of the meal was really meal, while the addition of golden
eye catching...I am fond of my beetroot reminds diners how far we
steaks, but I can safely say this was have come in recent years in terms
one of the best pieces of steak I have of availability of ingredients.”
ever had.”
Irish News, La Scala Bistro,
Sunday Life, Stormont Hotel
Garden Restuarant, “The staff who served us were
Ballygally Castle brilliant, friendly and unobtrusive.
“It’s a Garden of Eatin! Dine like a The food too was very, very good.”
king in stunning surroundings.”
page 22 CROWN - AUTUMN/winter 2010 www.hastingshotels.comBRUGES COMPETITION
Crown Magazine is giving you the
Kempinski Hotel
chance to win a 2 night stay for
2 people in a Superior Room with garden
view including a welcome
Dukes’ PalacE gift and breakfast each morning!
To enter simply email info@hastingshotels.
com with the title ‘Kempinski Hotel’
T his 15th century palace has been converted into a five star luxury Competition closes 31st January 2011
hotel, featuring 95 beautifully designed rooms and suites. Steeped If you do not wish to receive our special
in history this listed property offers a genuine step back in time, offers please end email with ‘no info’
featuring ornate ornaments, original paintings and a grand ballroom.
Known as the Venice of the North, Bruges is one of the most picturesque
cities in Europe. The hotel is located in the city centre and in the perfect
position for exploring the many cobbled streets, shops and museums that
this fascinating city has to offer. On the other hand you may just prefer
to relax in the hotel’s gorgeous spa!
For more information see: www.kempinski-bruges.com
Terms and conditions apply. Subject to availability. Does not include flights or transfers.
www.hastingshotels.com AUTUMN/winter 2010 - CROWN 23
page 19The Perfect Match
Plan your big day
the easy way, with
Hastings Hotels
and White Wedding
Shows
White Wedding Shows last year
joined forces with Hastings Hotels
to host a range of wedding shows
across the Hastings Hotels Group.
Tanya Doory, Event Director
commented “We have had a great
start to 2010 with the White
Wedding Shows across the
province. The success of these
events is evident by the high calibre
of companies who attended and the
thousands of brides we had
throughout the events. We are
confident that White Wedding
Shows will make an excellent
addition to any discerning
bride-to-be’s calendar.”
Each show boasts live entertainment,
refreshments, fantastic offers when
securing on the day and competitions
from selected local businesses.
Glittering fashion shows will also
take place at selected venues -
Culloden Estate and Spa, Europa
Hotel and Slieve Donard Resort and
Spa. These have proved a valuable
resource for stylish couples seeking
the latest trends in Bridal Fashion.
Whether it’s classic couture or a
DATES FOR YOUR DIARY
budget friendly alternative this
glamorous showcase from the best Culloden Estate and Spa, Belfast 24th October 2010
in the industry has something for Stormont Hotel, Belfast 9th January 2011
everyone. Culloden Estate and Spa, Belfast 16th January 2011
Slieve Donard Resort and Spa, Newcastle, County Down 23rd January 2011
If that is not enough White Wedding Europa Hotel, Belfast 30th January 2011
Pages magazine will continue to Ballygally Castle, County Antrim 20th February 2011
sponsor the shows and the team will All shows are open between 1pm - 5pm and admission is free.
also be on hand for advice and handing
For further information or to reserve a stand please contact
out complimentary goodie bags with Tanya Doory via email to: tanyadoory@googlemail.com
magazines to all brides to be.
Value Cabs Belfast’s No.1 Taxi and Chauffeur Company
• Over 600 drivers at your service
• Multiseat and Wheelchair vehicles
• Airport Transfers (including Dublin Airport)
Wide range of Taxi Tours
www.valuecabs.co.uk
page 24 CROWN - AUTUMN/winter 2010 www.hastingshotels.comEuropa - 40 YEARS OF DISTICTION
The world famous Europa Hotel
next year celebrates a big birthday.
Built in 1971 on the site of the old
Great Northern Railway Station,
the Europa was built with the vision
of being an icon for Belfast.
Standing twelve storeys tall,
with 184 rooms and owned by
Grand Metropolitan, the Europa
became the first hotel of its type
in Northern Ireland.
The Europa has a very eventful
40 year history. Crown will be
delving further into the colourful
past of this true Belfast landmark
in our next issue, including a special
supplement dedicated to the Europa.
Meanwhile there is already a
full year of events planned with
the themes of both the groovy
decade that was the 1970s and
becoming 40.
So if you are going to also be
40 next year, or married 40 years,
please let us know on the Hastings
Hotels Facebook page, or by
emailing info@hastingshotels.com
We will have special birthday
accommodation offers during the
year, competitions, as well as 1970s
menus in the Causerie! Who knows?
We may even bring back the
Penthouse Poppets for a night!
Crown is also asking anyone with
souvenirs or memorabilia from the
Europa to donate or let us borrow
them for an exhibition of the hotel’s
history.
Please contact Julie Maguire
on 028 9047 1066 or email
jmaguire@hastingshotels.com
if you would be interested in
helping us with our exhibition.
We are also open to ideas to help us
celebrate, so please help us make
2011 very special for the Europa!
www.hastingshotels.com AUTUMN/winter 2010 - CROWN page 25The Percy French at Slieve Donard
The Percy French Inn is one of Newcastle’s most famous bars and
eating houses. Set in the grounds of the majestic Slieve Donard Sample DINN
Resort and Spa, the atmosphere and interior of this cosy ER Menu
Classic Caesar Salad wi
establishment give it a character all of its own! Cajun Roasted Ch th Roast Iri sh Chicken £6
icken, Crisp Baco
n, Baby Gem, Cro
Dressing and Parm ûtons, Caesar
The beer garden and delicious food make the Percy French a esan Shavings
favourite spot for locals and tourists alike. On a sunny day guests Duck Terrine £6
Duck Terrine, Crisp
y Mixed Leaves an
can relax on the extensive boardwalk and terrace and take in the d Me
Spiced Pear Chutn lba Toast served with
ey
wonderful view. Dundrum Bay M
Freshly steamed ussels£7
Irish Mussels in a
The Percy French has recently launched a new menu offering Cream Sauce, se White Wine, Garlic
and Shallot
rved with House
sumptuous dishes using the best local produce, whilst not Bread
forgetting Chef Narinder’s famous Murg Malai Curry! Dexter Beef
Burger 6oz £11
Homemade Rare
Breed Burger serve
Lettuce, Tomato, d on a Foccacia Ro
The lunch and dinner menus along with the daily specials and lite Red Onion Marm
alade and Hand Cu with
ll
Slemish Hills Ha t Chips
bites on offer mean that there is something to suit any taste and nd-tied Cumberla
Served with Cream nd Sausage £11
the light and airy decor and roaring log fire provide the perfect y Spring Onion Ma
sh, Crispy Onions
Wine Jus and a Red
atmosphere to dine and relax in style.
Portobello Mushrooms (V)
Stuffed with Medit £10
The Percy is the perfect setting for small weddings, tour parties, erranean Vegetab
les and Goats Ch
served on Garlic eese, grilled and
special occasion dinners, school formals, funerals, themed Bread with a Rocke
t Salad Garnish
parties, children’s birthday parties and even Barbeques! Selection of Hom
emade Glastry Fa
3 scoops of delici
ous locally produ
rm Ice-Cream £4
To make a reservation or find out more about holding an Berry Blueberry an
ced Ice-Cream in
Vanilla Bean,
d Yellowman
event at the Percy French please call: 028 4372 3175
Lemon Tart £5
Served with Crème
Fraîche and Rasp
Opening Hours Hastings Hotels’
berry Coulis
Signature Irish Ch
Lunch – 12pm – 4.30pm daily or £9 to share
eese Slate £6
Fivemiletown Ba
llybrie, Hegarty’s
Light Bites – 4.30pm – 5.30pm daily Cashel Blue, serve Farmhouse Ched
dar, Gubbeen and
d with Ditty’s Oa
t Biscuits and Pe
Dinner – 5.30pm – 9.30pm daily ar Chutney
page 26 CROWN - AUTUMN/winter 2010 www.hastingshotels.comYou can also read
