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Cal Byrne of Dublin venue The Blind Pig has been named Diageo Reserve’s World Class Bartender of the Year 2021 Ireland.

Byrne received the title at The World Class Ireland 2021 Final, which took place at the Vision X Studio in Dublin.

Two Challenges

During The World Class Ireland 2021 Final, five finalists battled it out in two challenges.

The finalists were first challenged to create a whiskey tiki cocktail, using brands such as Bulleit Bourbon, Roe & Co Irish Whiskey and Talisker 10-Year-Old Scotch Whiskey, which took inspiration from the tropical regions of the South Pacific. This was followed by The Spanish Showdown speed challenge, during which each bartender attempted to make six classic cocktails in six minutes. The aim of this challenge was to test the efficiency and precision of each contestant, and give them the opportunity to showcase the skills that they have acquired from working in busy cocktail bars.

Rigorous Process

Each finalist went through a rigorous process. They were selected by an initial world class expert panel that reviewed over 60 entrants. The panel subsequently selected its top 12 candidates, and the five finalists were chosen from those 12 candidates following two separate challenges to test the initial 12 selected candidates’ capabilities.

Byrne’s fellow finalists were Emmy Pip Knight of Ohana Tiki Bar, Dublin, Ali Hayes of The Exchequer Bar, Dublin, Ken Herlihy of House, Dublin, and Fergus O’Leary of The Mayson Hotel, Dublin.

Winning Beverage

Byrne’s winning whiskey tiki cocktail on giant’s shoulders consisted of Roe & Co Irish Whiskey, Bunratty Honey Mead, Purple Tiger Juice, acid adjusted apple juice, malted barley honey, Pippets Primrose Tincture and hedgerow bitters.

Byrne will now go on to represent Ireland at the fully virtual World Class Bartender of the Year Global Finals in Madrid in July. He will compete virtually from Ireland against over 55 bartenders from across the world at the global finals event.

Byrne Statement

Byrne stated, “The World Class competition celebrates cocktail culture across the globe and shines a light on the creativity and skill involved in cocktail creation. After what has been an extremely challenging year for the hospitality sector, I’m honoured to be flying the flag for bartenders across the country as I represent Ireland on the global World Class stage.”

Fully Virtual Broadcast

The World Class Ireland 2021 partnered with Nial Molloy Consultancy and Catapult to bring the competition to life with a fully virtual broadcast. The event was broadcast live from the Vision X Studio in Dublin, with fellow bartenders, family, friends and media tuning in virtually to cheer the five finalists on.

World Class Ireland Lead Statement

World Class Ireland Lead Niall Molloy commented, “We were delighted to run the World Class programme this year even whilst our trade is on hold. Ireland has always represented itself very well at the global finals, and the role of national winner can be game-changing for them. It was interesting to move the programme online and was thankfully well-received by both the competitors and audiences at each stage. We were all in awe of some of the skills and talent on show last night – it really showcases the professionalism and skill level that Ireland has to offer. We can’t wait to see what they do at the global final, which is fully virtual this year and brings a world of new challenges to the fore.”

Original article on hospitalityireland.com by Dave Simpson.

Northern Irish coffee shop chain Guilt Trip has opened a new outlet on Belfast’s Lisburn Road.

New Outlet Details

The new Lisburn Road outlet is the ninth outlet that has been opened by the chain, which was founded by former rugby players Callum Black and Darren Cave.

The new outlet, the opening of which has created six full- and part-time barista roles, is a 20-seater, 750 square foot venue that is described by Guilt Trip as having a distinctly New York feel.

The new outlet features monochrome decor with splashes of bright illuminated neon signs adorning its walls alongside Guilt Trip’s donut cinnamon sugar and inventions of caramelised Biscoff custard filling, Biscoff glaze topped with white chocolate and cookie crumb.

The new outlet was opened following a £50,000 investment.

Co-Founder Statement

Guilt Trip co-founder Darren Cave stated, “Belfast’s Lisburn Road is a haven for independent coffee shops, and we hope Guilt Trip will complement the existing offering.

“We’ve experienced something of a meteoric rise in demand for our donuts and coffee, often selling out. We hand make, bake and glaze our donuts fresh every morning, and everything we put into our donuts is made from scratch.

“In America, donuts are the go-to sweet snack to grab and go, and we’re so pleased that we’re able to bring our single origin roast coffee and merchandise to donut lovers across Northern Ireland. We have our sights on further new sites both locally and in England, which we hope to announce later this summer.”

Guilt Trip History And Information

Guilt Trip Coffee + Donuts opened its first outlet in 2017. Since then, it has brought Adrian McLaughlin on board as a business partner, and it now employs 80 people across its sites, which are located in Belfast and Portstewart in Northern Ireland and Worcester in England, as well as a team of staff to bake and decorate donuts at a purpose-built site on the outskirts of Belfast.

The opening of the new Lisburn Road Guilt Trip outlet follows news from February of this year that the coffee shop chain is planning to expand.

Original article on hospitalityireland.com by Dave Simpson.

Lidl is offering the chance to win a five-star hotel experience at one of its stores.

“The Staycation That You Certainly Weren’t Expecting This Year”

The German supermarket chain has launched a competition called “Night in Lidl”, the winner of which will get an overnight stay in a Lidl superstore that nightinlidl.ie describes as “the staycation that you certainly weren’t expecting this year” and a “custom built five-star hotel experience”.

Nightinlidl.ie states, “With stunning views of the fresh fruit and veg aisle, and just a short walk away from the cereal aisle, our custom built five-star hotel experience lies smack dab in the heart of a Lidl superstore, and is tailored to create an unforgettable night for one lucky winner.”

“Custom Built For One Night Only”

According to nightinlidl.ie, Lidl’s five-star hotel experience is “custom built for one night only”, and it will include barbecue dining, wine tasting, beauty treatments and a big cinema screen.

Additional Details

Elaborating on what the experience will involve, nightinlidl.ie adds, “Savour the taste of summer from your own private BBQ chef, on hand to conjure up an incredible menu of Lidl’s choicest dishes.

“Relax in the company of our wine expert, who will treat you to a personal wine testing session, then it’s off to the cosmetics aisle for a full beauty treatment before cosying up in front of the big screen for a movie night with snacks and goodies galore.

“When the night comes to an end, find yourself settling down in the comfort of your very own middle aisle, with soft sheets and cushy pillows helping you relax as you live out your lifelong dream of spending a night in a Lidl.”

Original article on hospitalityireland.com by Dave Simpson.

Chef Network presents a practical approach to reopening – Panel Discussion

The first of the COVID Recovery Programme sessions will take place on 13th May and will feature practical advice and learnings from some of our NI and UK colleagues following the reopening of hospitality across Northern Ireland and the UK. Registration opening soon! Check out www.chefnetwork.ie for more details..

Original article on hotelandcateringreview.ie

Elemis and Gharieni flagship spa is twice the size of the original spa, with new Indoor and Rooftop Thermal Experience and large in-spa restaurant
The Johnstown Estate has invested €3.5m in creating a new spa experience which is nearly twice the size of the existing spa and introduces a variety of new experiences to enhance every spa customer’s journey.

The Spa at The Johnstown Estate launched in December 2020. It has been completely remodeled and expanded, is now approximately 1,300 m 2 and includes a Rooftop & Indoor Thermal Experience, 15 treatment rooms including a Rasul Mud and Mineral Treatment Bath and a Couples Room.

New cutting-edge technology has been installed including Gharieni Psammotherapy and Aqua-beds, plasma and light treatment technologies and sound wave therapies. There is also a luxury 48 seater in-Spa restaurant.

The Spa at The Johnstown Estate was conceived by Millimetre Design, the leading interior design and branding studio which created the hotel’s Fire & Salt Restaurant, The Coach House Brasserie, The Atrium and many of the other lovely spaces at The Johnstown Estate.

The investment will support 200 jobs at The Johnstown Estate, driving the very lucrative leisure market which will be heavily relied upon over the coming months due to the pandemic.

The investment in The Spa at The Johnstown Estate is a clear commitment to Irish tourism and belief that Covid-19 will pass in time. Planning our reopening we will remain stringently observant of all safety and hygiene measures under Failte Ireland’s Covid-19 charter, but would like clients to feel they can leave their stresses at the door and safely enjoy a few hours of uninterrupted blissful relaxation at The Spa at The Johnstown Estate” said Anthony Smiddy, General Manager, The Johnstown Estate.

Signature Spa Indulgence

Treat yourself and someone you love to an unforgettable spa escape for two. The Spa at The Johnstown Estate has been expanded and fully refurbished and is the Irish flagship spa for both ELEMIS and Gharieni. Escape, enjoy and energise yourself with this most tranquil of sanctuaries.

Get into the mood the moment you arrive with a chilled bottle Prosecco and delicious chocolate-dipped strawberries, left for you to enjoy in your room.

Then sink into The Johnstown Estate Full Body Signature Massage which is 75 minutes of bliss amidst specially selected blends of oils to soothe the soul. Top this with two divine hours in our new indoor and rooftop thermal & relaxation area, and the relaxation is complete.

Next, enjoy a delicious four-course dinner specially curated by Head Chef Declan Cronin and his team. The package also includes an Executive bedroom and full Irish breakfast the next morning.

Your Signature Spa Indulgence (based on two people sharing) includes:

• An overnight stay in an Executive Room with Full Irish Breakfast.
• Dinner – a four-course evening meal
• Bottle of Prosecco and chocolate-dipped Strawberries in your room on arrival
• The Johnstown Estate Full Body Signature Massage which is a light fluid full body massage relieving tension, stress and helping release toxins in the body (75 mins )
• 2 hours in the Thermal and Relaxation suites
• Access to our 20 metre swimming pool
• Complimentary WiFi & parking.
• From @ 525.00 Monday – Thursday
• From @ 585.00 Friday – Sunday
• Thermal spa with Lunch

Enjoy 4 luxurious hours in our new indoor and rooftop thermal experience. This is the perfect social space to spa and enjoy the extensive range of hydrotherapy and thermal experiences. This experience includes a delicious lunch in our in-spa dining area.

300 mins €75

Original article on hotelandcateringreview.ie

Fáilte Ireland announces 2021 priorities to support the survival and recovery of the tourism sector

On the 1st of February, Fáilte Ireland shared its plans to support the survival and recovery of the tourism sector at a special virtual event entitled ‘Survive to Thrive’ which was watched by over five thousand members of the tourism industry. Paul Kelly, CEO talks to us about the National Tourism Development Authority’s priorities for 2021 including new business supports, domestic marketing, urban outdoor investment and grant schemes.

“Covid-19 has had a devastating impact on tourism. The sector’s revenue has declined by a massive €6 billion and tens of thousands of jobs have been lost. As we move into what will undoubtedly be another very challenging year, Fáilte Ireland’s focus is on supporting resilience and survival in the short term and the recovery of the sector in the long-term,” explains Paul.

In 2021, Fáilte Ireland will continue to offer expert advice and guidance to support the industry during the Covid-19 crisis. “We will be rolling out new employee, business and sector supports on areas such as strategy and leadership, finance and cost efficiency, food and beverage innovation and service excellence to drive performance and help the industry navigate the challenges they are facing,” says Paul. “I’d encourage businesses to continue visiting our online Covid-19 Business Support Hub on www.failteireland.ie for the latest supports.”

As the vaccine rollout gets underway, Fáilte Ireland is hopeful that some kind of domestic tourism activity can start again this summer. “Domestic tourism will be the first to return and we plan to invest significantly in marketing to drive domestic tourism when the country re-opens. Our research tells us that the ‘Keep Discovering’ campaign we launched prior to the Covid-19 pandemic resonates even more strongly with people now and we will be rolling the campaign out at both a national and county level.”

To prepare for the return of tourism, Fáilte Ireland has developed a new digital transformation programme. “Online planning and booking have become even more important. We will be working with the industry to build improved websites and online booking capability.” Fáilte Ireland will also be investing in urban areas. “We are hoping to launch two new pilot funding schemes in collaboration with our local authority partners to enhance urban areas and make them more appealing to visitors,” says Paul, “the Outdoor Dining Grant Scheme which will aim to improve the quality of outdoor dining spaces and offer reassurance around safety and comfort and the Urban Animation Grant Scheme which we hope will animate cities and towns with innovative lighting and art installations. We’re also continuing to implement projects to boost the attractiveness and tourism appeal of 31 towns nationwide through our Destination Towns Scheme which launched in 2019 and is progressing well.”

At the virtual industry event, Fáilte Ireland announced details of a new €55 million Tourism Business Continuity Scheme. The allocation was secured by Minister for Tourism, Culture, Arts, Sport, Gaeltacht and Media, Catherine Martin T.D. in Budget 2021 and Fáilte Ireland is responsible for developing and administering the scheme. “The Tourism Business Continuity Scheme will support tourism businesses that were not eligible for the Covid Restrictions Support Scheme (CRSS) payment or previous Fáilte Ireland continuity grant schemes with direct financial assistance to offset fixed costs and help them to continue operating through 2021,” says Paul. “The first phase of the scheme opens for applications (from the 11th February to 8th March) to businesses including outdoor activity providers, visitor attractions not eligible for CRSS, caravan and camping providers registered with Fáilte Ireland and cruise hire companies.” Eligibility criteria and further information on the Tourism Business Continuity Scheme can be found on www.failteireland.ie.

As the tourism sector continues to face incredibly difficult challenges due to COVID-19, Paul believes there are reasons to be hopeful. “Although not quite like this crisis, tourism has weathered many previous crises and each time we have come back stronger – whether it was foot and mouth or the financial crisis. The deeper the crisis, the stronger the recovery and the higher the post-crisis peak. Covid-19 undoubtedly dwarfs previous crises, but I firmly believe that working together, once it is safe to do so again, we can deliver a recovery of a scale befitting the scale of this crisis.”

For more information on Fáilte Ireland’s 2021 plans and priorities, visit www.failteireland.ie

Original article on hotelandcateringreview.ie

The property that housed Derry and Sallyanne Clarke’s l’Ecrivain Restaurant on Dublin’s Baggot Street Lower has been sold.

According to The Irish Times, the property has been sold to a well-established Irish company following a private treaty sale process.

North’s Property reportedly confirmed the sale of the property in a statement.

The asking price for the property was €2 million, and North’s Property said that the price for which it was sold was in the region of that figure.

The property consists of two adjoining buildings at number 109A Baggot Street Lower in Dublin, and extends to 613 square metres.

“Strong Interest”

The Irish Times quotes North’s Property as saying that there was “strong interest” in the property from restaurant operators and investors that were “looking to continue the tradition of dining in these buildings which have been lovingly developed over the years by the Clarkes”.

However, North’s Property added that it understands that the property will not be used as a restaurant by its new owner, which has is a “well-established Irish firm” that will use the property “as its city centre headquarters”.

Closure Announcements

Derry and Sallyanne Clarke announced in February of 2020 that they would close l’Ecrivain in July of 2020 after 31 years of running the restaurant. They subsequently announced in May of last year that they would delay the restaurant’s closure until December of 2020.

Boutique Hotel Plans

According to The Irish Times, the Clarkes are currently planning to open a boutique hotel named Eliza’s near the south side of Dublin’s Millennium Bridge.

Speaking to The Irish Times about when he hopes Eliza’s will open, Derry Clarke said, “Obviously with COVID, we don’t know what’s going to happen, but all going well and all guns blazing, we hope to be open by late summer.”

Eliza’s, in which the Clarkes have two partners, will include a full bar and restaurant.

Eliza’s is expected to serve simpler food than the French classical cuisine that was served at l’Ecrivain.

Original article on hospitalityireland.com by Dave Simpson.

In a significant ruling, the Supreme Court has found elements of the operations of the Workplace Relations Commission unconstitutional, but has held back from striking down the legislation underpinning the State’s dispute resolution body.

The case taken by Tomasz Zalewski against a WRC adjudication officer, the WRC, Ireland and the Attorney General challenged the constitutionality of the procedures introduced when dispute resolution bodies were streamlined under the Workplace Relations Act 2015.

The case originated in 2016, when Mr Zalewski took an unfair dismissal case against his employer Buywise Discount Store Ltd.

However, the WRC adjudication officer dismissed his case based on preliminary written submissions without allowing a full hearing to be held including cross-examination of witnesses.

The Supreme Court described these events as “startling, indeed calamitous” as well as “both extraordinary and inexplicable”. The WRC admitted that this was an error.

However, Mr Zalewski also challenged the constitutionality of the general WRC procedures laid out in the 2015 Act.
In his challenge, the Supreme Court had to decide whether the WRC process amounted to the administration of justice – required under the Constitution to be administered in courts – and whether the statutory framework adequately vindicated a claimant’s rights under the Constitution and the European Convention on Human Rights.

In the High Court, Mr Justice Simons had found that the activities of the WRC did not constitute the administration of justice, due to the requirement of enforcement through the District Court.

In today’s Supreme Court ruling, Mr Justice O’Donnell reversed the Simons’ decision, ruling that the activities of the WRC and the Labour Court did constitute the administration of justice, as permitted under Article 37 of the Constitution.

“It is, in my view, clear that justice may be administered by bodies which are not courts, and by persons other than judges in non-criminal cases,” he ruled.

However, the Supreme Court found that a blanket provision that all WRC hearings must be held “otherwise than in public” was repugnant to the Constitution.

“The effect is that the prohibition on public hearings is removed, and proceedings may, but not must, be heard in public,” he ruled.

Mr Justice O’Donnell also criticised the lack of provision for the administration of an oath in WRC hearings.

“It should be said that the significance of evidence on oath is not because of any importance attached to the procedure itself, but because it triggers the power to punish for false evidence, and thus provides an incentive to truthful testimony.

“I consider that the absence of at least a capacity to allow the adjudication officer to require that certain evidence is given on oath is inconsistent with the Constitution,” Judge O’Donnell ruled.

He also criticised the lack of an express provision for the right to cross-examine witnesses.

Mr Justice O’Donnell stated, however: “I cannot conclude that the absence of an express reference to the availability of cross-examination in this case renders the Act unconstitutional.”

The Supreme Court also dismissed suggestions that only legally trained people could carry out the duties of the WRC.

Mr Justice O’Donnell indicated he was not criticising the underlying policy of providing a “…cheap, relatively informal and efficient decision-making function … I would reject unhesitatingly the contention that such a body must be staffed by people with formal legal training and sufficient legal experience to be appointed judges.”

However, later in the judgment he writes: “…if the policy of informality and the rejection of expensive and potentially cumbersome legal procedures becomes a rejection of the law and those features of procedure necessary for a fair determination, then there is an unavoidable, and fatal, clash.”

Mr Justice O’Donnell stresses that the features which he considers repugnant to the constitution – blanket private hearings and the lack of provision to take evidence on oath – are not “inevitable or central” to the operation of the 2015 Act.

“It would in my view be inappropriate to declare the statute as a whole unconstitutional because it does not make provision for this, particularly because, in many cases, an adjudication officer may properly decide that such a requirement is not necessary.”

Mr Justice O’Donnell’s judgment was supported by Justice Clarke, Justice Dunne and Justice O’Malley – with Justice Charleton, Justice MacMenamin and Justice McKechnie dissenting.

The dissenting judgments said that the determinations allowed for under the 2015 act by adjudication officers was unconstitutional and should be struck down.

Mr Justice Charleton, who was critical of the WRC’s treatment of Mr Zaleswki, said that a full appeal to a court from an administrative body has been abolished by the 2015 Act in favour of private hearings by administrators.

Justice is about the truth coming out, he said.

In his appeal, Mr Zalewski, whose complaint of unfair dismissal was rejected by an adjudication officer, argued the process involves the administration of justice and was therefore unconstitutional.

The court heard that he brought judicial review proceedings arising out of his summary dismissal from his job at Costcutter [Buywise Discount Store Ltd] where he had worked between 2012 and 2016.

The matter went before an adjudications officer at the Workplace Relations Commission, which made certain findings. Those findings were overturned after leave was granted in judicial proceedings he took against the WRC.

However, the constitutional aspect of his action proceeded to be heard and determined by the High Court. Its findings were then appealed to the Supreme Court.

The State, which opposed the appeal, accepted the treatment of Mr Zaleswki’s complaint breached his fair procedure rights but disputed that the overall process amounted to an unconstitutional administration of justice.

Mr Zalewski, North Strand Road, Dublin 3, represented by Peter Ward SC and Cian Ferriter SC, had argued the procedures under the 2015 Act for dealing with unfair dismissal claims, and claims for payment in lieu of notice, amount to the “administration of justice” under Article 34 of the Constitution and were thus properly reserved for judges.

The 2015 Act was introduced after abolition of the previous Employment Appeals Tribunal system for adjudicating claims under the Unfair Dismissal and Payment of Wages Acts.

Today’s judgment was delivered electronically and the Supreme Court will deal with any issue arising out of its decision later this month.

In a statement, the from Department of Enterprise, Trade and Employment said it “is considering the matter in detail”.

Original article on rte.ie

DUBLIN CITY BREWING COMPANY ANNOUNCE APRIL EDITION OF DUBLIN CITY BREWING TASTING CLUB WITH ANDY NOONAN OF BASTE BBQ ON CLANBRASSIL STREET
With two sold out shows now behind them, Dublin City Brewing Co. are very happy to share details of the April edition of their new monthly online event, Dublin City Brewing Tasting Club.Taking place on the last Thursday of the month at 7.30pm on Zoom, it sees head brewer Fergal Murray host a tasting of three of their beers and a special guest food or drink producer joining him. The guest will talk with Fergal about how they would pair and enjoy a Dublin City Brewing beer with one of their culinary creations.

Andy Noonan is without doubt, the undisputed barbecue King of Ireland! In 2017 he established The Big Grill Festival in Dublin’s Herbert Park. It went on to become the largest BBQ festival in Europe. After lockdown forced its temporary closure, he quickly set up Baste BBQ on Clanbrassil Street complete with outdoor dining and click & collect services. For close to a year now, he’s been cooking up his now infamously popular 8 hour smoked Angus beef ribs, whole smoked chickens and free range pork belly as well as a huge array of other delights. More recently he’s added a shop to the location selling his own sauces, spices and a range of wines. On the night, he’ll be demonstrating how to make his Pale Ale Sauce for grilled chicken using the Baste All Purpose BBQ Rub, Patriot Pale Ale and some honey.

Fergal Murray, head brewer says,

“Barbecued food and beers go together beautifully. Now that we’re finally enjoying some sunshine, I can’t wait to get some tips from Ireland’s leading pitmaster Andy Noonan. And I hope I can share some of my beer knowledge with him and all our guests to further explore this style of cooking with our lagers and ales.”

Geoff Waddell, MD of Dublin City Brewing adds,

“As a native of Australia barbecuing is in my genes. I’m really looking forward to Andy’s cooking demonstration on the 29th. Maybe once and for all he can answer the burning question, how do you throw a shrimp on the Barbi? I’m personally really enjoying our tasting club and each time Fergal brings a new approach and perspective to his amazing brews. Thank you all for the great support. See you then!”

Dublin City Brewing are forging a path that will celebrate all that is best in the local and national Irish community. From supporting artists to collaborating with neighbouring businesses, Dublin City Brewing Tasting Club is the first in a series of initiatives that will champion the crafts and cultures of the people of Ireland.

ABOUT DUBLIN CITY BREWING CO

Despite the setbacks caused by the pandemic, Dublin City Brewing Co’s spectacular new facility is set to begin operations in the spring of 2021. The 11,000 square foot property, located in the Parnell Centre on Parnell Street, will comprise a brewery with the capacity to produce 5 million litres of premium beers per year, making it the biggest independent brewery in Dublin’s city centre. It will also have a visitor centre providing guided tours, with a capacity of up to 200,000 people per annum, and a merchandise shop. Work commenced on the site in January 2018, with all design and project management handled by David Wright from Caulfield Wright Architects. The business is expected to employ about 50 people in due course.

Every element of the Dublin City Brewing Co’s production and packaging will be done in-house, to ensure that the highest level of quality is maintained. There are eighteen 140 hectolitre fermentation tanks that will feed into the brewery’s own keg, canning and bottle lines for both national and international distribution. Guided tours of the brewery will be conducted on a mezzanine level overlooking production so that guests can take in all the sights and smells of the beer as it is being made. The tours will be held seven days a week and will end at the Taproom where guests can sample all the beers. The Taproom will also see the master brewer host exclusive tastings and, in addition to this area, there will be a private event space. As well as its own products, the merchandise shop will stock products designed by Dublin creatives and it will be adjoined by an area kept for local businesses to showcase their products. Dublin City Brewing Co’s management team comprises a number of very experienced drinks and hospitality industry professionals with diverse skill sets and backgrounds. They include managing director Geoff Waddell of The Woolshed Bar and master brewer Fergal Murray, whose last role was master brewer and Global Brand Ambassador for Guinness.

The entire €15 million project has been independently funded thus far but there will be a crowdfunding campaign launched in the second quarter of the year for the final raise of capital.

Original article on hotelandcateringreview.ie

Global airline industry body international Air Transport Association (IATA) has said that its digital travel pass for COVID-19 test results and vaccine certificates will be launched on the Apple platform in mid-April.

The digital travel pass, which is currently in the testing phase, had been planned to be launched by the end of March.

IATA regional vice president for Africa and the Middle East Kamil Alawadhi said that it is expected to launch on the Apple platform around April 15, and later for the Android platform.

“But the application will only achieve its success once airlines, different countries, airports adopt it,” Alawadhi said.

UK-based carrier Virgin Atlantic said that it will trial the IATA app on its London to Barbados route from April 16. Barbados has said that it will accept the pass at its border, one of the first countries to accept a digital pass instead of paper documentation.

Speed Up Check-Ins

IATA has said its travel pass will help speed up check-ins.

“A huge amount of airlines have requested to be on board,” Alawadhi said.

Original article on hospitalityireland.com by Dave Simpson.

Photo by Kevin Woblick on Unsplash