Fuchsia Excellence
Awards
Excellence in Training & Staff
Development
For commitment to continuous training
and development of staff skills.
Sponsored by CERT & The National Food Centre
Winner:
Beara Preserves, Castletownbere
Coaction West Cork is the recognised service
provider for adults and children with learning disabilities
in West Cork. The production of quality and wholesome
preserves is a core part of the training programme.
There is a particular emphasis on product development
and worker participation/training. The skills taught
are based on worker ability and interest and are of
clear benefit to the workers when seeking supported
or independent employment in the community.
Dr Vivian Tarrant, National Food Centre, Richard Morton,
Beara Preserves & Minister Joe Walsh
Other Nominees:
Coolbawn Lodge, Skibbereen
A commitment to high standards and excellence in all
respects is evident in the bed and breakfast and self-catering
accommodation developed by Eileen O’Driscoll. It
therefore comes as no surprise to learn that she has
completed pretty much every one of the CERT courses
provided by the West Cork LEADER Co-op in a wide range
of disciplines including professional hospitality, sales
and marketing, internet, chefs workshop, principles
of quality and more recently the web-based food hygiene
course. Eileen has also taken the time to impart these
skills to family members. Somewhere along the way Eileen
also found time to attend courses at Ballymaloe Cookery.
Actons Hotel, Kinsale
The enduring appeal of this establishment owes much
to the friendliness and warmth of its staff. Jack Walsh
maintains high standards of customer service and his
colleagues are keen and active participants in the annual
Fuchsia/CERT training programme. The recent award of
CERT’s “Ireland’s Best Service Excellence”
as well as the completion of the CERT “Trainers
in Industry” programme demonstrates the emphasis
on continuing staff training and development.
Shellfish de la Mer, Castletownbere
This progressive company has developed significantly
through adding value to the local fisheries catch. Their
reputation is founded on quality in sourcing, handling
and processing product. Company systems, training and
staff development are focused on achieving and maintaining
high standards. Shellfish de la Mer has operated a 12-month
internal training programme centred on quality and food
handling for 60 of its staff members. This has been
delivered in association with FAS and is City &
Guilds accredited. It is noteworthy that company appears
to have high levels of staff retention not generally
commonplace in the seafood industry.
Lodge & Spa at Inchydoney Island
The enduring excellence and high standard achieved at
the four star Lodge and Spa, Inchydoney Island is fully
reflected in the recent award of CERT’s “Ireland’s
Best Service Excellence”. Michael Knox Johnston
and Des O’Dowd clearly understand the demands of
their clientele and have developed a high quality product
to match. Attention to detail, efficiency and an emphasis
on customer care suggests a strong commitment to staff
training and development in all facets of the hotel
operation, from accommodation, bar, restaurant and the
thalassotherapy clinic. Customer commendations and a
host of awards speak for themselves.
