LEISURE

Massive upgrading, ready for season:

Lihiniya Surf opens as Surf Bentota

Indunil HEWAGE

‘Surf Bentota’

Lihiniya Surf Hotel which is in now rebranded as 'Surf Bentota' is going through a massive upgrading process to provide an even better service to their guests.

Galle Face Hotels Group, Senior Vice President Chandra Mohotti said after the Galle Face Hotels Group took over the property 55 rooms were upgraded and was opened in January.

"We are upgrading a further 30 rooms under the second phase of the upgrading process and they would be ready for the upcoming winter season," he said.

He also spelled out plans for a new spa, karaoke bar, exclusive high end bar and second pool to add more value to the property. This year has been a very fruitful year for the hotel and they are enjoying a high occupancy with a mixed clientele. The ongoing development initiatives particularly Matara-Colombo highway and investor friendly backdrop will take the tourism industry to a great heights. 'This would also have a major positive development for the hotel,' he said.

'The Surf lives upto expectations providing facilities and a superior service of a four-star hotel,' Surf General Manager, M.S Rafique said.

The Surf Hotel has recently announced introductory prices that are valid upto November 1. "One would find life's best accommodation and services at The Surf hotel at affordable rates,' he said.

'With a full range of trendy amenities and a caring staff, guests keep returning to The Surf, Bentota and our repeater clientele is very high.' Nestled in the heart of Bentota town, The Surf is set within just under three acres of beach front land and is perfect for a getaway for a perfect holiday.

'The Surf Hotel' assures a revivifying experience by which guests can take a saunter to the dazzling green, blue sea waters and then relax by the golden sandy beach in Bentota. 'Offering a guest home away from home, this beautiful property is the perfect choice, whether you are visiting Bentota for business or pleasure.'

Plans are also underway to arrange organized excursions particularly for water sports activities and to see other important places in the surrounding area and the hotel will also introduce a package for its valued guests.

The trip on the mangroves in the Bentara Ganga is a trip that is not to be missed, the Manager said. "The experienced kitchen staff offers an array of local and international cuisine which is also attracting guests. 'The hotel is also host to international weddings and is very popular among honeymooners.'

The hotel offers fine recreational and leisure facilities including beach volleyball, tennis, indoor and outdoor games and a fine swimming pool inclusive of a kiddies pool.

Heritance tops in culinary art competition

Heritance Ahungalla, the recent recipient of the Sri Lanka Tourism award for the Best 5-Star Resort in the island has now emerged as the Best Hotel Team and Best Culinary Team in Sri Lanka after competing against both international and domestic star class hotels at the recent 14th Culinary Art Competition Organized by the Chefs Guild of Sri Lanka.

This event is the largest food and trade exhibition combined with that of a culinary competition.

Aitken Spence Hotels won an unprecedented 145 medals including the prestigious awards for the Best Hotel Team and the Best Culinary Team which were both won by Heritance Ahungalla.

There were 25 categories for the medals and the Aitken Spence. World acclaimed Chef Dimuthu Kumarasinghe - Group Skills Development Chef, Aitken Spence Hotels and Heritance Hotels who led the team and Amal Nanayakkara, General Manager, Training, whose continuous training and motivation guided the participants, along with the teams from Heritance Hotels collectively won 13 special awards out of a total of 32 special awards.

The awards included the following: Best Cocktail - H.D. Dilum Jeewantha Jayathunga, Heritance Ahungalla, Bru Coffee Apprentice Dessert Live -Avner Deen, Heritance Ahungalla, Best Individual Ice Carving - Chef Anil Gunewardene, Heritance Kandalama, Dress the Cake, Chef Sanjeewa Niroshan Premathunga, Heritance Kandalama, Best Chocolate Showpiece, Chef Susantha Premalal Gunathilake, Heritance Ahungalla, Best Wedding Cake Structure, Chef T.Nirmal Alwis Weerasinghe, Heritance Ahungalla, Best Bartender (Mixologist) - G.H.D Shanika Niroshini Jayasekara, Heritance Ahungalla, Best Artist - Chef A.A Kavindu Isurumal Amarasinghe, Heritance Ahungalla, Most Outstanding Pastry Chef - Chef Sanjeewa Niroshan Premathunga, Heritance Kandalama, Most Outstanding Regional Team (Cultural Triangle) - Heritance Kandalama Culinary Team led by Chef Hassim, Most Outstanding Regional Team ( Southern Province) - Heritance Ahungalla Culinary Team led by Chef Lalith, Best Culinary Team - Heritance Ahungalla, Best Hotel Team - Heritance Ahungalla.

"We believe that we are the best and having being presented with 13 of the special awards including the award for the Best Hotel Team in the island, no doubt reaffirms our beliefs," said Food and Beverage Vice President Gemunu Goonawardena who has had a strong leadership influence on the team.

"It is essential for us as a destination, to attract the high-end traveller, and in order to do so we need to be able to offer the products and services expected from this market segment. Aitken Spence Hotels is committed towards elevating the image of the country and being recognized as having the Best Culinary Team is yet another endorsement of our continuous yearn to position Sri Lanka as a world-class tourist destination." Aitken Spence Hotels Managing Director Malin Hapugoda said.

Eden excels at Culinary Art 2011

At the recently concluded 14th Culinary Art competition organized by the Chefs Guild, Eden Resort and Spa won an impressive total of 36 medals, including 7 Gold, 12 Silver and 17 Bronze. In addition, Eden was also placed seventh in the overall ranking amongst 211 hotels and other catering establishments from islandwide.

Culinary Art is Sri Lanka's biggest annual food and hotel show which showcases the unique talents and creative skills of Sri Lankan chefs.

It is highly regarded as the single most prestigious event aimed at developing culinary art in Sri Lanka. In this year's competition, Eden Resort and Spa was awarded gold medals in the following categories; Ice carving (1 gold medal), Pastry show pieces (2 gold medals), Butter carving (1 gold medal), Apprentice hot cooking (live) [1 gold medal], and Arrack cocktail (2 gold medals).

Commenting on this significant achievement, the LOLC Leisure Group Chairman Kapila Jayawardena said, "This has been a great achievement for the 5-star resort property since participating in a number of such competitions over the years.

The credit and honour for securing a significantly high place at this year's competition should go to the entire culinary brigade of Eden led by Executive Chef, Deepal de Alwis.

Their extraordinary dedication and tireless efforts, not excluding the endeavouring contribution by the Food & Beverage team of the hotel, have indeed helped the team to grab some of the class medals at this year's show which had a record number of entries taking part."

Eden Resort and Spa which commenced business in June 1995 is currently owned and managed by the LOLC Leisure Group.

Serendib Leisure chefs excel at Culinary Art

Serendib Leisure Hotels walked away with a host of Awards at Culinary Art 2011, held recently from July 29 to August 1, 2011, in Colombo.

Serendib Group hotels - Club Hotel Dolphin, Hotel Sigiriya and Kani Lanka Resort and Spa won medals for culinary excellence at the event.

Chefs from Club Hotel Dolphin won the maximum number of awards at the show, walking away with three Gold awards in the Arrack, Apprentice and Ice Carving categories; 14 Silver awards in Sri Lankan cooking, Butter Carving, Artist pastry show, Apprentice, Vegetable carving, Arrack, Wedding Cake and Sun quick categories; and 17 Bronze awards in Five Course, Hot Cooking, Plated Appetizer, Artist Pastry Show, Salt Carving, Ice Carving, Dress the Cake, Apprentice and Sun quick categories.

A A A N Atampola Arachci, won the Silver medal for Creative Arrack Cocktail and one Silver medal.

H S D Danushka Fernando, won a Gold Medal in the Live Cooking Dessert - Apprentice Category.

The Dolphin's Kitchen Artist Chaminda P Weerappulige, won one Gold Medal for Ice Carving, two Silver Medals for Salt Dough Carving and Vegetable Carving and 1 Bronze Medal for Pastry Showpiece, has won several such awards in the Gulf.

Hotel Sigiriya was awarded one Gold award for Arrack cocktail; four Silver medals for Butter carving, Hot Cooking Live, Vegetable carving and Arrack cocktail categories; and six Bronze medals for Ice carving, Five Course set menu, Live Hot Cooking, Vegetable carving, Bear cocktail and Mocktail categories.

Phuket's new attractions

Sanjeevi JAYASURIYA

There is an increasing trend in tourist arrivals to Phuket and over 5.5 million tourists visit Phuket annually.

The arrivals are recorded from European countries as well as Asian countries, Tourism Authority of Thailand Phuket Office Director Bangornrat Shinaprayoon told Daily News Business. Over 35 percent of tourist come from European countries while Asian countries such as China, Korea, India, Malaysia and Singapore top the list. However, Sri Lankan tourists are less than one percent and we promote Phuket as a destination for attract more visitors, she said.

The South Asian countries have become a growing market and direct connectivity among countries have benefited in attracting more tourists.

Phuket caters to a niche market where sports, adventure and beaches and beauty of the province are main attractions.

"We offer a family destination and it is well suited for honeymooners.

This is a different product and we will not compare Phuket with Bangkok where culture and shopping is centric.

"There will be a next phase of development and more investment in facilities such as infrastructure for tourists," she said.

The accommodation is available in Phuket in both forms, budget and star class facilities. The tourist season starts from November to April. There are a sufficient number of rooms with accommodation capacity of 40,000 rooms in 700 hotels.

Though there is no immediate plan for direct flights and there is constant connectivity from the city to Phuket as there are over 200 weekly flights from Bangkok to Phuket. There is a flight every hour.

The marketing propositions for Phuket are the beaches, boat rides, diving and related activities, islands, cultural attractions, theme park and water park and museums.

With the facilities we can accommodate more tourists and our target is to attract more visitors in the off season, especially Thai tourists and diversified Asian tourists.

There are opportunities for Buddhist pilgrims and religious tourism could play a major role," she said.

Medical tourism is another aspect that Phuket is concentrating as there are high standard treatment facilities available. There is a mega convention centre under construction to attract MICE tourism and has already attracted business with 10,000 participants in a meeting to be held next year.

Phuket being a world class destination in the tourism map has a variety of attractions for tourists. This is one destination that a visitor can select and find fulfilling. There is unique difference from other destinations. Phuket is an island that that is easy to travel and access is convenient.

The airport capacity building project is currently under way and with the completion of the project in three years 12.5 million tourists could be accommodated.

'Tourism sector must train young people'

Ramani KANGARAARACHCHI

Sri Lanka needs to train young people for the hotel and tourism industry before building hotels. "It is the passport to travel," reputed Sri Lankan culinary professional and ILO Expert on TVET reforms based in Bangladesh, Dilip De Silva told Daily News Business.

A person with many talents De Silva returned to the country recently to preside as a judge at Culinary Art 2011, the biggest food and trade exhibition held in Colombo.

He was also a participant at the Regional Conference on HR strategies organized by the International Labour Organization last week.

He said Sri Lanka is laying the foundation for a world class tourism infrastructure but there is also a huge shortage of people with skills for this industry which should be addressed without delay.

There are so many opportunities for university dropouts in this field but they are not attracted for some reason.

De Silva said that World Bank projects on tourism are under way and a state-of-the-art tourism school funded by Japan will be ready in Kandy by the end of this year which will create a number of employment opportunities to young people in the area.

He said lack of trainers to meet the future demand for training requirements will be another issue for Sri Lanka but the government can invite talented Sri Lankan professionals in this field who migrated and are now retired in various countries.

"There is a network of many such Sri Lankans who are willing to contribute for their country at this moment. We need to look at our own strategy collectively to fulfill this requirement as on-going training programs are not sufficient when big hotels like Shangri-La come into operation as expected," he said.

He proposed some apprentice courses linked to higher studies connected to schools from grade eight.