Cheers #6. Wines from Ballinwillin House. Keeping You Up To Date With Wine, Beers, and Spirits

Cheers #6: Keeping You Up To Date With Wine, Beers, and Spirits

Wines from Ballinwillin House

Pat Mulcahy, in his Hungarian style cellar in Ballinwillin House (Mitchelstown)

Ballinwillin House Farm is an organic farm situated in the heart of the Golden Vale in North Cork, Ireland. "We are a family business owned and run by Patrick, The Mindful Farmer and Miriam Mulcahy. The certified organic farm has a magnificent herd of organic fed deer for over 20 years. Our organic venison meat has won awards all over the world and we are internationally recognised for our quality and taste."

But did you now they also have a vineyard? It's in Hungary and you can taste the Chateau Mulcahy wines in their Irish cellar in Mitchelstown. Inspired by the Mulcahys' experience in Hungary this Austro-Hungarian style Wine Barn is a great location for parties and gatherings of all sorts. The traditional Hungarian Bake Oven stands proudly in the Wine Barn and creates a warmth and atmosphere that is unrivalled. The barn can host groups of up to 60 people. Check out the range of wines here.

A Gin-Tastic Sale at SuperValu

Clonakilty Distillery, producers of Minke Gin

Celebrate World Gin Day on June 13^th with some of Ireland’s finest gins exclusive to SuperValu from Thursday 11^th June to Wednesday 1^st July

In recent years, gin has no doubt become the nation’s favourite spirit, so it only seems right to mark World Gin Day with a nice bottle from SuperValu’s incredible Gin Sale.  This summer’s gin sale starts on Thursday 11^th June, and SuperValu are once again bringing amazing Irish gins to a shelf near you, all at great value prices.

From pink flavoured favourites to non-alcoholic options, there is something for everyone to enjoy whether your preference is a gin spritz or a traditional gin and tonic. SuperValu have new and exciting offers so you can raise a glass, or goblet, on Saturday 13^th June for World Gin Day! Celebrate in the comfort of your own garden with some of Ireland’s premium pours brought to you from all over the country including Galway, Dingle and West Cork.

Some of the excellent options exclusive to SuperValu, include Food Academy member Loch Measc Gin, an award-winning spirit produced as ode to its wild surroundings in Mayo.  Made with Lough Mask water and wildflower botanicals, this gin certainly hits the taste buds. Founder and distiller, Eoin Holmes said “Our spirits aren’t genteel and overly refined, they’re robust, flavoursome and just a little wild.”   

To celebrate World Gin Day there are 20 magnificent gins on special offer at your local SuperValu. Some of our favourites are:

Beara Ocean / Pink Ocean Gin 75cl

€38 Was €43

Inspired by the seas off the coast of the Beara Peninsula, award winning Beara Gin, blended with the fuchsia bud, west Cork’s iconic flower, and infused with Atlantic salt-water, is a member of the SuperValu Food Academy.

 Clonakilty Minke Irish Gin 70cl.  

€39 Was €44

Fresh from the Clonakilty Distillery and inspired by the Minke whale, the majestic creatures that swim wild off the Atlantic Ocean coastline, this subtle yet unique tasting Irish Gin is carefully crafted with smooth and sophisticated refreshment and infused with citrus and aniseed notes. Perfect with fresh lemon, lime and mint.  

Glengarriff Wild Dry Irish Gin 70cl.  

€30 Was €35

A truly delicious fusion of wild berries that flourish in the micro-climate of the West Cork region and a Mediterranean citrus of lime, grapefruit and orange. Citrus fruit on the nose and palate interlaced with warm oriental spice and fresh lime. A heady infusion of local aromatic hedgerow botanicals from the region of Co. Cork combined with classic botanicals of Mediterranean provenance.  

Blackwater Tanora Tangarine Gin 50cl.  

€30 Was €35

A true Cork legend, this gin features a classic juniper profile, with star anise, ginger and a whole metric barn load of fresh tangerines to create a Tanora inspired Gin. Each and every tangerine is peeled by hand and crafted with 100% Irish alcohol.   

Wilde Irish Gin

€44 Was €49

Distilled and produced in West Cork Distillers, this gin has a distinctive citrus and floral forward gin with a background juniper note, instilled with extracts of bitter orange peel and wild Irish mountain heather from West Cork. It has an exquisite blend of carefully selected ingredients that are guaranteed to shine through in every sip.  This gin not only has taste in abundance, but it stands out from the crowd with a nod to Oscar Wilde’s cane with an elaborate cap and a bespoke book shaped purple Italian Murano glass bottle – a real winner on the party gift list.   

For the full list of gins on offer please visit www.supervalu.ie

Father's Day Gift Ideas From O'Briens Wines

Forget about woolly slippers or eau de musk, get them something they can sit back, relax, and enjoy on Father’s Day this Sunday 21^st of June. Let us take the hassle out of choosing a gift, pop in store or browse on line for a range of great Father's Day Gift Ideas. 

Australia’s 2020 vintage: Winemakers' perspectives

Join winemakers Virginia Willcock (Vasse Felix), Louisa Rose (Yalumba) and Sarah Crowe (Yarra Yering) to hear their take on the unprecedented 2020 vintage in Margaret River, Barossa Valley and Yarra Valley. The winemakers will be beaming in live from their respective regions, with Sarah Ahmed leading the conversation and fielding questions. 

More info here.

Wine Searcher Attempts Predicting The New Normal In The World Of Wine

Wine, beer and spirit categories have all benefited from a sharp rise in online sales in the US and UK markets, while Champagne and esoteric labels have suffered. E-commerce is now critical for businesses and many wineries, particularly in the US, will seek to grow their DTC sales. New formats and online communication will become increasingly important – all uncontroversial, reasonable assumptions. Read more here.

Taste of the Week. Ballymaloe Elderflower Cordial

Taste of the Week

Elderflower Cordial

If you’re taking advantage of your county, the new travel limit for the phase of Covid19, you’re going to see a lot of elderflower blossom as you make your way from Youghal to Allihies.

Anyway, if you pick some of these white flowers you can make yourself some Elderflower cordial. But, if you don’t feel like making the long trip (could be a seven hour haul or thereabouts if you take the coastal route!), don’t worry as the folks at Ballymaloe Cookery School have done all the hard work for you, probably starting with a local forage.

You can get a bottle of their delicious cordial on Neighbourfood. I reckon it is one of the very best around and is Taste of the Week here. Check it out for yourself - well worth it.

How about using it to make this delicoous spritzer. Two parts of your favourite sparkling wine, one part of the cordial, and two parts ot sparkling water. A big part of sun would be a bonus!

Ballymaloe Cookery School 

ENSURING A SAFE “HARBOUR” FOR ALL. Harbour Hotel Galway set to re-open June 29th

ENSURING A SAFE “HARBOUR” FOR ALL 

Harbour Hotel Galway set to re-open June 29^th

Harbour Hotel, Galway will re-open for leisure guests from Monday, 29^th June and are busy working to ensure a safe and comfortable environment for all guests – please see link to Harbour’s policies here https://www.harbour.ie/en/harbourhotel-hotel-galway/Covid19-Guidelines/.

“We are looking forward to welcoming back our leisure guests and have been busy over the past few weeks ensuring that the strict Covid-19 policies and procedures are implemented so that the health and safety of our staff and customers is at the forefront of our re-opening plans. Saying that, guests will receive the same warm and personal service that they are accustomed to at The Harbour ” said General Manager, Ali McHugh.

Harbour Hotel Galway has recently refurbished their rooms to include air-conditioning, pillow topped mattresses, mini fridge, Bluetooth speaker and HD TV as standard.  With a stellar reputation for customer service where a warm welcome is guaranteed upon arrival from their genial staff, Harbour Hotel is the perfect place to enjoy a breakaway from the new stresses of home life! 

With numerous dining options available onsite you can comfortably graze throughout your stay with delicious lunch, dinner, Afternoon Tea and Sunday Lunch choices available from Dillisk on the Docks plus a selection of delicious wines, craft beers and cocktails.   Guests can also enjoy FREE WIFI throughout the hotel, so you can “zoom” from room to room.

Re-opening offers include: “Dine in the City” a TWO night package offering breakfast daily, a two-course meal in the AA Rosette Dillisk on the Docks on one evening plus complimentary car parking from €160 per room per night. Alternatively, the fabulous “Bed and Brunch” break offers a two night stay in an Executive King room, dinner on one night and a la carte breakfast or a lazy lunch plus enjoy an extended check-out to 3pm. Prices from €180 per room per night.

With an enviable waterfront location in the heart of Galway City, just a 3 minute stroll will take you to Eyre Square and the city centre, Shop Street, Quay Street and the Latin Quarter making it an ideal location to enjoy the renowned charms of “The City of Tribes”.   For those looking to explore the magic of the west of Ireland then a mere 5 minute drive will take you to Salthill Prom, the coast road to Connemara and the sights of the Wild Atlantic Way, plus the hotel offers free on-site parking.

To book your stay or purchase a Gift Voucher visit www.harbour.ie or T: +353 91 894800 for more details.

 press release

FULL-STEAM AHEAD AS GLENLO ABBEY HOTEL & ESTATE PREPARES FOR JUNE 29^TH RE-OPENING

All aboard the Pullman!

  Glenlo Abbey Hotel & Estate, Galway is busily preparing to re-open its doors from Monday June 29^th under strict Covid-19 guidelines (https://www.glenloabbeyhotel.ie/en/glenlo-abbey-hotel/social-distancing-guidelines/) ensuring the safety of both staff and guests.

The 138-acre lakeside golf estate has some opening offers including a choice of overnight packages to more experiential stays for those looking to escape to the warm embrace of the West of Ireland.  

“We are so happy to be re-opening our doors on Monday, June 29^th and have worked hard to ensure that the strict Covid-19 policies and practices are in place.  Our Glenlo@HOME food service has proven very popular over the past few months and it was great to be able to keep our local relationships going during these very difficult times.  Glenlo is very fortunate to have over 138 private acres for guests to explore, so there’s plenty of space for all to roam safely and freely while indulging in some 5* luxury too.” said General Manager, Rónán O’Halloran.

Re-opening overnight experiences include a deliciously decadent Afternoon Delight experience with Afternoon Tea for two created by Executive Chef Dominique Majecki using the best of ingredients including some freshly grown Estate produce for the savoury selection.  The package also includes an a la carte breakfast in the River Room Restaurant and costs from €255 per room per night OR Stay in a luxurious classic air-conditioned bedroom with majestic views of the enchanting 138-acres, enjoy a la carte breakfast each morning in the River Room Restaurant and dine at the 2AA Rosette winning Pullman Restaurant aboard the Orient Express, a unique setting for a gourmet experience not to be missed, combining innovative presentation with local and seasonal ingredients (pre-booking of Pullman dining times required) and this overnight dining experience costs from €315 per room per night.

If you are looking for a STAYCATION experience then Glenlo is offering a choice of 3-night packages including Wild Atlantic Way with complimentary self-drive map for guests to explore the region with a picnic hamper to enjoy during your adventure, luxurious air-conditioned accommodation to return to after the road-trip, a la carte breakfast each morning, a round of golf plus dinner on an evening of choice aboard The Pullman. From €255 per room per night.

Glenlo is offering a fantastic 3-night Stay & Play package inviting you to get back into the swing of things in style! Stay three nights and enjoy a la carte breakfast daily, two course evening meal in the rustic surrounds of the Oak Cellar Bar (yes an actual bar!!), enjoy a round of golf and prefect your swing in the newly extended 21 Bay Driving Range with Digicard for 30 balls included. From €215 per room per night.

Glenlo Abbey’s Team will be delighted to assist you with any queries by telephone on: Tel: Intl +353 (0) 91 519600. Or Email: stay@glenloabbey.ie

Alternatively visit www.glenloabbeyhotel.ie for more information or to purchase gift vouchers online. 

Press release

 

Long Time. No See. Killavullen Farmers Market Comes Back This Saturday!

Long Time. No See. But Killavullen Farmers Market

 Comes Back This Saturday!

It has been a long hiatus for Killavullen Farmers Market but we are delighted to announce that it will return this Saturday 13th of June from 10.30am to 1pm. We will be back then every second Saturday at the same times!

One of the oldest farmers markets in Ireland, located in the grounds of the Nano Nagle Centre, on the main road between Castletownroche and Mallow with plenty of parking. The market is continually evolving and continues to surprise each week! From humble beginnings our market has grown and it is amazing to look back at all the years we have put down with many ups and downs. We coped and adapted to each of those and will do the same in this "new normal". 

Some things change

As part of this new way of doing business we have spent a lot of time working out how the market will operate, consulting with the local HSE inspector and other relevant authorities. We have also observed closely what other markets have experienced to help us put together a safe and welcoming market.

There will be one entrance and one exit with hand sanitizer available to be used on the way in and out. We will not be having any stalls in the tunnel and will make use of the large outdoor spaces we have for the time being. All stallholders with taking their own precautions and will be spread out around the grassy area. Food producers will have there produce in packaging where possible as per guidelines. 

For our friends visiting the market we ask you to follow public health guidance and of course if you are feeling unwell or have been in close contact with anyone who has symptoms recently, please stay away! When purchasing please try to have correct change and if someone else is buy at a stall please queue at least 2m from them and other people. There is plenty of parking around Nano Nagle. 

We are figuring out as we go how the market will work and may make some more changes to how we operate so please be patient. If you see something you think we need to improve or adjust please let one of the stallholders know.

Some things don't! 

 All regular stallholders will be there as usual, along with a number of seasonal producers. You will find plenty of the finest seasonal veg, fruit and flowers, as well as the staples that you have been missing. There is also a wide selection of unique gifts, all from local producers.

Regular stallholders have a range of products from locally grown vegetables all in season, handcrafted baked goods, breads, jams, chutneys and cordials. There is a fine selection of smoked salmon, fresh raw milk and yogurts.

Killavullen Organic Buyers

Finally, unique to Killavullen Market is the KOB (Killavullen Organic Buyers grouping). Here you can order bulk foods and household supplies at discounted prices. All products are sourced from Suma Wholesalers so check out there website if you are interested and then pop along to the market to find out more! This has been very popular in the absence of the market and is a great way to source high quality produce such as flours and other staples that have been hard to source otherwise.

Contact us

Feel free to contact us on Facebook https://www.facebook.com/killavullenfarmersmarket/  or contact us on 0863761816 if you have any concerns or special requests

Walter Massa: Rebel Without a Label! And a 3-handed Riesling venture.

Walter Massa: Rebel Without a Label! And a 3-handed Riesling venture. 

Two very interesting wines indeed from a collaboration between Bradley's Off Licence (Cork) and Wine Masons. I got box #2 but there are a few others, probably just as interesting.

Walter Massa Terra Implicito 2018, 13%, 

Rebel Without a Label!

There’s no putting a label, other than “Independent”, on the Piedmont winemaker Walter Massa. And, aside from Italy, you won’t see any statement of origin or whether it’s organic or biodynamic on the label of this bottle. 

The Modern History of Italian Wine (Filiputti) lauds Massa as one of the influential Italian winemakers, especially in the 1980s. “To those who ask him why he does not make DOC wines, he answers that he prefers to make wines which require three ingredients: grapes, time and common sense.”

He is noted for his Barbera, called just by its place of origin Monleale, and also for recuperating Timorasso, a white grape that was on the way out in the 1980s.

Colour of this Rosso (100% Barbera) is mid to dark ruby. Inviting bouquet of small red fruit, including wild strawberry. All the fruits again and a touch of spice on a fresh and lively palate with a beautiful fresh acidity. Easy drinking and the concentrated flavours linger. 

Grapes, time and common sense have certainly been brought together here in a pleasant and harmonious amalgam. A Highly Recommended (and Very Highly Recommended with the Cannelloni from the Cork restaurant Da Mirco). That Monleale must be really something special - must keep an eye out for it!

Breuer-Mehrlein-Lundén“Riesling Venture” Rheingau 2018, 12.0%.

Light straw colour, bright and clear. Citrus fruit, minerality and my unfavourite diesel in the aromas. It’s a merry dance of fruit and acidity on the palate, both in step, and the harmony continues all the way through to a super finish. Enjoy wherever, whenever, they say on the label. Right here, right now, I say. Highly Recommended.

Three names are listed on the bottle: Breuer, Mehrlein, Lundén. The first two are the names of the two collaborating wineries while the third is the name of the winemaker at Breuer.

They say: a Riesling Cuvée, standing for lightness, a fine sweet-acidity-match presenting the Rheingau in best shape. The modern label shows the river Rhine, who characterizes our region. Together we want to tease people and present an entrance in the world of Rheingau-Wines.The Cuvée is being bottled by Weingut Bernhard Mehrlein.

Looks to me as if they enjoyed making it. I’m sure you’ll enjoy drinking it. I did, even with that the note of diesel in the aromas!

The Label:

3 names, 3 characters, 3 styles.

floral, fruity, fresh.

100% pure Rhiengau Riesling.

enjoy wherever, whenever.

Bradley's Mixed Box #2 (is a collaboration with Wine Masons) consists of the Niepoort Rotulo DAO along with two other reds, a Horizon de Bichot Pinot Noir and this Walter Massa Barbera. The three whites are Rijckaert Arbois Chardonnay (Jura), a Casas Nonas Vinho Verde, and the Venture Riesling. Total cost is €125. Sorry, I don’t have individual prices.

Time to Celebrate. Phase by Phase? You need Fleury bubbles

Champagne Fleury B d N Brut Champagne NV, 12%, Mary Pawle Wines

Well Worth Seeking Out!

This Blanc de Noirs is made from 100% Pinot Noir and is indeed a white wine from dark-skinned grapes. It was bottled in 2014. The 2013 harvest provided 57% of the fruit while reserve wine kept in oak casks accounted for 26%. The date of disgorgement was May 2018.

The Fleury family have here since 1895. They raise their vines, biodynamically since 1989, on the Côtes des Bar in the southern extreme of Champagne. Indeed, they are pioneers of organic in the area.

The latest World Wine Atlas tells me that Côtes des Bar “grows friendly Pinot Noir in a pastoral landscape quite different from that further north…. Ambitious young growers proliferate here.”

Back to the wine itself and bubbles proliferate here, racing to the top in non stop streams. It has a deep yellow colour, intense flavours and aromas, including the typical ‘biscuity” notes. The wine has terrific depth from initial sip to the lingering finalé. Dry and delicious. Unusually intense, impeccably crafted, from the edge of  the area, this is Very Highly Recommended and well worth seeking out!

Check out the Mary Pawle website here for other champagnes by Fleury. RRP €49.00

Exquisite Collection Cremant du Jura (AOP) Chardonnay, Aldi

Sometimes the budget may be stretched or you may be in a hurry to get your hands on a sparkling wine for an unexpected celebration. Pop into Aldi and get this excellent Brut (dry). 

I was very impressed with it. This sparkling Chardonnay, made using close to the same methods they use in making champagne, was perfect for my unexpected little celebration. It is not lacking in complexity, has light fruit flavours, a hint of biscuit (that you find in champagnes), and a fine finish. Good price too in the mid teens. Very Highly Recommended. 

There are quite a few Crémants in France and many are excellent. And for something a little extra why not mix a little of Chambord (a blackberry and raspberry liquor from the Loire) to make a “Kir Royal.” Other Crémants come from Alsace, Burgundy, Limoux, Loire, Savoie, Bordeaux, Die (Rhone), and Limoux.

Saint Hilaire Blanquette de Limoux (AOP)  brut (Languedoc-Roussillon, France), 12.5%,  

Did you now that champagne is not the oldest sparkling wine produced in France? That honour is claimed by Blanquette de Limoux which is also produced by the Methode Traditionnelle where it is naturally fermented in the bottle. It was first created by the Benedictine monks of the Abbey of Saint Hilaire over 450 years ago. Written records survive from 1531. The abbey is 25 miles south of Carcassonne.

The main grape in the blend above is the Mauzac which is called Blanquette locally. This accounts for ninety per cent of the mix with Chenin Blanc and Chardonnay also used (up to a maximum of ten per cent). White fruits (peaches, apples) feature in the aromas. The palate is fresh and fruity, rather intense in flavour with no shortage of fine bubbles, persistently on the up. This is real bubbles. Think non-vintage champagne at a fraction of the price! Very Highly Recommended.

I got this in Karwig's before they closed in May 2019 so I'm not sure where you can buy in ireland now. But I noted that Mary Pawle has one by Bernard Delmas, details here

Amuse Bouche

Throughout the winter of 1986, disgraced Chernobyl plant director Viktor Brukhanov remained in his KGB jail in Kiev, awaiting his impending trial. He was permitted no visitors, but once a month his wife, Valentina, could bring him a five-kilogram parcel of food, which she packed with sausages, cheese, and butter. … for a while, Valentina was allowed to bring him English-language newspapers, until their son wrote a furtive four-word message.. inside one of them: “I love you, Daddy.” Then that privilege..was revoked.

from Midnight in Chernobyl by Adam Higginbotham (2019). Very Highly Recommended.

PREM GROUP CEO CALLS FOR IMMEDIATE ACTION TO SUPPORT HOSPITALITY SECTOR

PREM GROUP CEO CALLS FOR IMMEDIATE ACTION

 TO SUPPORT HOSPITALITY SECTOR

Cahernane House Hotel, Killarney. A morning view from  bedroom

Jim Murphy, CEO of Irish based international hospitality giant PREM Group has called for an immediate review of the reopening dates for hotels.  Under the current COVID- 19 government roadmap hotels are not due to open until the 20^th of July, which Murphy says will be far too late for hotels to try and salvage what will be left of the summer season. 

“There is no doubt that the government, the Chief Medical Office and the Irish public have done tremendous work in tackling and suppressing the coronavirus.   It is now, however time to urgently deal with the detrimental economic consequences that this virus has left in its wake.  Under the current roadmap restaurants can open for diners and guests at the end of June, this includes restaurants in hotels. However, those same diners can’t then stay at the very hotel in which they have dined. This seems ludicrous, if someone can go out and eat in a space where there are other people around them then it’s reasonable to think that it’s even safer for that same guest to move to their own, private hotel room after they have dined?  We would urgently call on the government to bring forward the planned reopening date for hotels, however if this were to happen the 20km travel restriction would also have to be lifted.  The travel restriction and the reopening date cannot be reviewed in isolation and must be addressed immediately in order to tackle a potential catastrophic crisis which the tourism and hospitality industry is facing.”

PREM Group was established in 1996 and is an international hospitality business operating in Ireland, the United Kingdom and Continental Europe. It owns and operates 38 properties and has 2,990 bedrooms across the various properties which include aparthotels operated under the PREMIER SUITES brand, business and leisure hotels, golf resorts and country house properties.  Hotels in Ireland which are owned by PREM Group include Tulfarris Hotel & Golf Resort, Wicklow, Osprey Hotel, Naas, Cahernane House Hotel, Killarney and The Hoban Hotel, Kilkenny.   The group has 1,046 people under direct report, 83% of these employees have now been laid off.

“We have great staff and a team of people who manage and run our hotels and properties as well as our business supports divisions which include our hospitality management division PREM Hospitality, RateWise, Sprint Digital, Trinity Hotel Groups, Rewards From Us To You, and our Premier Business Centres. All of these people are keen to get back to work, indeed the hospitality industry as a whole is very keen to get people back to work.  Hospitality staff are the backbone of our economy and are particularly important in rural areas which are dependent on tourism. There are now over 260,000 hospitality workers laid off in this country.  If the government do not take decisive, clear, and immediate action many small hotels and hospitality outlets may never trade again. There is also too much confusion and debate around the 1 metre versus 2 metre distance rule and too much uncertainty around VAT, business supports and the continuation of the job subsidy scheme.”

View from the dining room at Tulfarris Hotel & Golf Resort

Murphy believes that the government must listen to hospitality groups such as the IHF and IBEC who have been urgently calling for various measures to be put in place such as the removal of quarantine restrictions and the replacement of the 2 metre social distancing measure to 1 metres.

From a practical point of view the hospitality industry needs urgent support,” he said, “liquidity measures and business grants must be put in place to help tourism businesses to survive.  There are huge extra costs now associated with doing business in a COVID- 19 or post pandemic world, there is more training required for staff, strict and comprehensive cleaning and sterilizing and greatly reduced capacity for guests. We have to operate with more costs and fewer guests.”

“Our many hotel and hospitality colleagues have constantly asked for the reduction in tourism VAT.   This is so important and would secure the viability of Irish tourism into the future. ‘When we travel again’ is a hashtag that has been used a lot by many tourism outlets, but don’t forget that when our international visitors travel again Ireland must be seen as good value, we must be able to compete against popular tourism destinations abroad.” He also added that the job subsidy scheme for tourism and hospitality should be continued and that local authority rates and charges should be abolished for at least 12 months to allow businesses to get back up and running again.

He went on to say, “We have several properties which we own or operate right across Europe, our Belgian properties can open on the 8^th of June and on the 1^{st of} July we will open our flagship PREMIER SUITES PLUS property in Amsterdam.   If we can do business in Continental Europe then why not here?  We are falling way behind our European counterparts and our economy is suffering as a result. We are already providing accommodation for frontline and essential workers at several of our Irish hotels where we have strict COVID-19 protocols in place for months, why not apply the same procedures now for guests?  Our team and staff have been trained in our new procedures which include actions such as contactless check in at reception, extra deep cleaning of rooms and public spaces, social distancing and best practice at our spas and health centres. Ireland is way behind now, other countries are jumping ahead, and we are in real danger of losing the season.” 

The new PREMIER SUITES PLUS property in Amsterdam includes 88 luxurious one-bedroom units, 26 two-bedroom apartments and 1 three-bedroom apartment. The units have been designed with the medium to long stay business traveller in mind and are furnished with a fully equipped kitchen with combi-oven, microwave, hob, fridge, freezer, washing/dryer machine and coffee machine. There is also include a modern living area with a flat screen TV and luxury hotel bed from the Seventh Heaven range. Bathrooms are equipped with a power-shower and luxurious toiletries are provided. A housekeeping service is also being offered to residents once a week while a reception team is available 24/7.

PREM Group has extensive experience in the aparthotel space and the Amsterdam property is the group’s second serviced aparthotel property to open in Holland under the PREMIER SUITES PLUS brand having opened in Rotterdam in 2017.  PREMIER SUITES PLUS Amsterdam is PREM Group’s 16^th aparthotel product and is now its flagship property due to its luxurious finish, fit out and prime location.

“If decisive, clear and immediate measures are not put in place for the hospitality and tourism industry here in Ireland it will take years for it to recover,” said Murphy.  “The Irish government must now take urgent action and allow hotels to open now or at the very latest at the end of June, not in July or it will be too late in the season and may do irreversible damage to an already fragile hospitality industry.”

press release