IX National Hospitality Awards in Spain
Valencia welcomes the holding of the Ninth National Hospitality Awards, organized by the Spanish Federation of Hotels (FEHR) in collaboration with the Business Federation of Hotel de Valencia (FEHV). The Palacio de Congresos de Valencia hosted the event attended by a total of 450 professionals and entrepreneurs, representatives of management, employees and suppliers in order to pay tribute to companies and entrepreneurs in the hospitality sector, which continue to demonstrate their ability to reinvention and adaptation and strong weight in the national economy.
José María Rubio, president of FEHR said the appreciation of the sector all the winners because “bring values and social prestige to the hotel and transmitted hoteliers pride sector”, while stressed the fact that it is self- sector that rewards its partners.
Rubio also made an analysis of the situation in the sector and said, “is the result of several years of declining sales, which have provoked a fierce competition for the customer, the result is a sector that is resizing with three major objectives : use technology, attract and retain customers and add value to the products we sell.”
For his part, President of the Federation of Hotel de Valencia, Manuel Espinar, stressed the entrepreneurial spirit of hospitality: “The self-employed and workers up the shutters each morning, the family business that has grown in the restaurant, or the concern of the new generations who aspire to make the hotel not only his vocation but also his profession. Our capacity is unlimited effort and improvement.”
Espinar also claimed in his speech that “hospitality is a business that requires the support and collaboration of government, you have to expect the industry to address all measures that affect them.”
The FEHR Awards recognize the work of institutions, companies and institutions that have excelled in so many different aspects such as technological innovation, social responsibility, supporting culture, environmental responsibility, commitment to people with disabilities, commitment to quality … ..and can be considered an example for the sector for their contribution to enriching the hotel and provide good role models. The singer Merche put the finishing touch to this celebration, through the sponsorship of SGAE.
The winners of this ninth edition were:
Business Hostelero: Gironès Isidre (Barcelona)
He has over 60 years experience in the sector; 45 of them in front of Ca l’Isidre, one of the most emblematic restaurants in Barcelona. There offers Catalan and Mediterranean cuisine which has incorporated modern touches. The quality and commitment are their main product, which brings you every day you select the best kind in the Boqueria market. Different personalities from politics, sports and the arts have succumbed to its excellent cuisine, most notably Woody Allen himself, never leave Barcelona without trying croquettes Ca l’Isidre.
Hospitality Enterprise: Ruta del Veleta (Granada)
“Illusion, passion and all our art” is the slogan of this reference for hospitality Granada, located at the foot of Sierra Nevada, which began in 1976 as a humble inn that now has become a magnificent restaurant located in a Mudejar style building, thanks to the efforts and dedication of the Pedraza brothers. Ruta del Veleta has a permanent team of 40 people who have the support of another 60 temporary workers, managers attend all of the 8 different rooms. This company is committed to enhance regional food culture, maintaining the tradition and bringing a touch of modernity.
Spanish company in the world Source: Cruz Blanca Vallecas for their work in Mexico and Santo Domingo
The cooked Cruz Blanca Vallecas is known by all the locals thanks to the good work of Antonio Cosmen, chef and owner of the brewery. Defender of traditional cuisine and hearty soups and stews, as has cooked dish star. In 2008, the “Club of Friends of the Cooked” recognized Cruz Blanca Vallecas as the place that best prepares cooked obtaining the highest score that has so far achieved a settlement. Cosmen wanted to present this dish so typical of our country across the pond and in 2009 moved to Mexico at the hands of the prestigious restaurant chain “Casa Avila”, where for two weeks offered to customers this dish Spanish. The experience was so good that last year he repeated in Santo Domingo.
Company committed to social responsibility: Torre de Sande and Castle Arguijuela (Caceres)
In 1996 César Ráez Consuelo Villalba and were associated with the Viscount of Roda, the result of what emerged Torre de Sande Restaurant and the service Arguijuela Castle. Both buildings date from the fifteenth century and their health and rehabilitation contribute to enriching the Monumental city of Caceres. The garden of the Castle has been declared, in fact, Well of Cultural Tourism Interest. César Ráez kitchen is characterized by the commitment to local production and Km O, so close and the next OJ products are promoted. Caesar and Consuelo involved in many charitable initiatives. In 2012 they received the best supportive plate recognition for their participation in Restaurants Against Hunger initiative that working together since 2011. Also the Arguijuela Castle hosts a charity dinner in favor of the House of Mercy in 2013 and annually Alcuésar they created Project Restaurants of the Heart, to help people in need and social exclusion.
Company with disability: Dans Le Noir (Barcelona)
Since 2010 in Barcelona, following successful first in London and then in Paris, Dans Le Noir is the only social and human experience where guests, more than one million worldwide, eat in total darkness and are guided and serve for the blind and visually impaired. It is all a unique sensory experience, when missing such a vital element as the light, all the senses are sharpened and new sensations and emotions, which usually are not seen to enjoy the food are perceived.
10% of the profits, after taxes, is reverts to associations for the blind and child protection.
With outstanding technological innovation enterprise: Five Senses Restaurant and Pinera (Madrid)
The chef of the restaurant Piñera, Jesus Almagro, along with his counterpart in the restaurant Five Senses, Inigo Arozarena plus CSIC Marta Miquel, Carmelo Escudero Infant Jesus Hospital in Madrid and the experimental physicist Marcos Gutierrez del Olmo, is leading an investigation aimed at benefiting people allergic to seafood people. This is a study that have been developed different wines by controlled and fractional distillation, which now is in the testing phase and if positive results are confirmed may be extended to other food and applied outside the hospital where in principle it would apply.
Company committed to quality: The Cigarral de las Mercedes (Toledo)
The Cigarral de Las Mercedes is a spectacular estate of 5 hectares, located in one of the best areas of Toledo, city that offers a breathtaking view. Perfect for weddings and family, plus corporate events, in which a different, nearby, especially careful and personalized service is offered events space. Commitment to service excellence is one of its top, which has made them supporters of different quality awards as the Q Quality Tourism Award from the Chamber of Commerce, Best Initiative for Quality and Excellence in Tourism in 2010 or Tourism Excellence Award of the Government of Castilla – La Mancha, in addition to the ISO 9001: 2000.
Company committed to culture: Brisamar Betxi Grup (Castellón)
In Brisamar consider music and art hospitality a key element; therefore from its origins over 50 years ago, they have opted for promoting musicians, live performances and other shows.
His extensive experience tells them that the celebrations are a perfect combination of high quality cuisine with artistic element that best suits every occasion.
Company committed to environmental responsibility: Sequer Lo Blanch (Valencia)
José Belloch ancestors arrived in Valencia with King James I, who received some land in the municipality of Alboraya where they began their craft artisans. Their descendants have transformed the original kiln creating a new concept of horchatería to convert low, keeping the other two plants and dryer. Currently Sequer Lo Blanc is involved in all production processes, for developing a unique program in the sector, which reconciles traditional agricultural practices with new techniques, always betting on the respect for the environment and sustainability . In addition to value the varied native cuisine also offering traditional rice and bakes made with local products.
Mariano Fernandez Gomez (Vizcaya), “José Luis Fernández Noriega” Award
Municipal councilor in Bilbao and in turn a member of the Board of the School of Hospitality Artxanda (ESAH) until last summer. With your support multiple campaigns have been developed for health conditions in establishments sector and especially in the campaign “Encesta it costs.” Meanwhile, in the ESHA it has been the decisive place the hospitality education in the best institutional positioning of the history of the School engine. He was President of Slow Food Bilbao, Spain Slow Food and member of the international council of this movement until 2012 having promoted, among others, the KM 0 project, The Ark of Taste restaurant and the use of local seasonal produce. In the words of the Hospitality Association of Vizcaya, Mariano Gomez is above all his friend, protector and hospitality ambassador to the mayors of Bilbao.
Acknowledgements
Company: Campofrio
For help with the hospitality industry, and its ability to dream of the future and values, as demonstrated by its employees and managers last September, when they laid the foundation stone of the new building will occupy the same site of the It calcined factory a year ago right now. In 2016, a new structure will continue to produce food and employing professionals in Burgos. An investment of 225 million euros to produce over 100,000 tonnes of meat products in the most modern plant in Europe. Moreover, together with the University of Burgos, will rise next research center of food industry.
Organization: City of Valencia
The commitment of the Consistory to hotels, crystallized into actions such as creating tables sector working to solve problems affecting the city. For its unconditional support to the Valencian cuisine and lying to the cooperation with the industry on issues that affect the city, committed to turn it into an international tourist reference hand support. Also for hosting us in this Congress and have done everything possible to hold these National Hospitality Awards.
In addition, the City Council had an important role in creating Taste Spain, which was from the beginning Taste Valencia.
Single person: Lucio Blazquez
The veteran restaurateur or “greater Mesonero of the King”, as he likes to be named, has received numerous awards in his long stage hospitality entrepreneur. The restaurant takes its name, Casa Lucio (in Madrid), just turned 40 years. His children, Maria del Carmen, Fernando and Javier, also work in the company. Professionals usually over decades in the business, which gives an idea of the effort to unite a family of workers around also repeat clients who visit for decades. Each weekday recommend a traditional dish according to the season and raw materials that offers Spanish cuisine.
Media: EFE
For their ongoing hospitality, catering and tourism support, offering information generated by the sector and highlighting the importance of entrepreneurs and professionals HORECA in the Spanish gross domestic product.
This year also celebrates 25 years AGRO EFE. The June 18, 1990 the specialized information on agriculture, food, distribution and catering division was constituted, covering information requests, professionals and technicians of these sectors. The design and content is an economic, technical and journalistic approach, including analysis, forecasting, trends, facts, statistics, trade agreements and market prices.
Association executives. Presidents of OTEA:
Jose Luis Alvarez, president of Hospitality Asturias Ricardo Alvarez, president of Hospitality Gijon. Fernando Corral, president of Union Hotelera de Asturias.
This summer the new association that brings together companies in the tourism and hospitality sector in Asturia was established. OTEA was a reality already in Fitur 2015, on 29 January. And in summer, the logo now identifiesthe Leisure and Tourism of Asturias, OTEA result of the merger of Catering Asturias, Gijon and Hospitality Union Hotelera of Asturias became known. Your goal is to keep more than 3,000 partners and well represented with a single voice. This sector employs 30,000 households and represents 8% of the regional GDP.
Professional Association: Catalan Javier Peña, Secretary-Manager HUESCA HOTEL.
For its long history, since 1977, coordinating the synergies between public authorities, private companies, industry owners and Hospitality Association of Huesca. For 38 years he has worked with each of the presidents and members of its Board of Directors with the objectives of professionalizing the sector position Huesca as a reference destination of domestic tourism, boost and provide partners and to defend and represent the sector in the institutions and public authorities. It is one of the veterans of the national associations in the hospitality industry. Today is recognized trajectory and its route in Valencia, where he lived and studied young.
Centenario Restaurant: Restaurante Botin (Madrid)
It is the world’s Dean restaurants. The Guinness Book of Records gives the title of the oldest home on the planet, working out almost 300 years without stopping, with the same name and in the same place. In addition, Forbes magazine has placed in the top 10 global traditional restaurants.
It was founded in 1725 and, in addition to serving meals, roasted meats bearing the neighbors. It was passed from father to son. They all looked professional and modernized structure with 65 workers who maintain the tradition of its food and the homely atmosphere of its rooms, in those who have eaten many locals, tourists and art figures as Ernest Hemingway, who mentions him in one of his books, as did Benito Perez Galdos. Woody Allen, Ava Gardner and Sylvester Stallone have been satisfied customers of their dishes. Including Ingrid Betancourt, seized for years at the hands of the FARC, political he spent his days with the desire to be free and able to go to eat a piglet to Restaurante Botin. And so it was.
School of Hospitality: CDT’s Valencia Tourist Centers
The Network of Centres of Tourism is a training project evolving to serve the agents that make up the tourism sector. It meets more than two decades since the first started in Benidorm.
Its main objectives are as close as possible to the company formation; to respond to the singularities of the sector in each region of Valencia; reflect, discuss and exchange experiences to professional and business level and so applied research in pedagogical terms for the future. The company aims to make education accessible to all groups, so that the sector remains a source of employment, prosperity and social welfare. It currently consists of seven centers: Castellón, Valencia, Gandia, Denia, Benidorm, Alicante and Torrevieja. It has also launched the Inland Tourism Center, to satisfy specific training needs of areas not washed by the Mediterranean in Valencia.
All this is possible thanks to the collaboration of different companies and collaborators as Calvo, Campofrio, Coca Cola, Diageo, Domecq, El Corte Ingles, Freixenet, Fripan, ONCE Foundation, Gros Mercat, Lactalis, Les Garrigues, Mahou, Makro, ONCE, Philip Morris, SGAE, Toscaf, Unilever, Vichy and Valencia Town Hall.
Source: FEHR
