Reduce our Carbon Footprint – Going Green

Recycle ALL Glass, Cardboard and Paper

Install dimmer switches and sensor lighting (where possible) and introduce energy saving light bulbs throughout the building.

Switch from using oil to gas

Utilise the power of the wind by switching to Airtricity

Standardise procedures to reduce water consumption.

Staff Investment

Retain and continuously train our employees

Going for Silver…Having been awarded Investors in People Bronze Standard, we aim to continuously work towards the Silver    accolade.

Put and support several employees through NVQ Level 3.

Continuous Improvement

Get to work, continuing with the refurbishment scheme.  With the banquet suites and 16 bedrooms complete, we endeavour to continue to improve the facilities.  Watch this space.

Introduce more accessible WiFi for ALL

Continuous develop and modify menus to customer needs.

Having completed an Allergy Awareness course, we aim to ensure that we keep up to date and continuously train staff to offer a complete dining service for ALL.

Add value to the customer experience through entertainment…Already offering entertainment every Friday and Saturday Night, we are set to introduce a traditional session every Thursday Night

We aim to support Ballymena Town Centre Development

And last but not least, we make a promise to listen and actively respond to all customer feedback.

2011 will be an exciting year, with alot of work to be done. We embrace the challenges and look forward to working towards and achieving our goals. We wish everyone a Happy New Year!

Corr’s Corner Hotel served a very special meal to more than 100 diners with life-threatening allergies. The occasion was the inaugural Allergy NI Annual Dinner, where people suffering serious allergies were able to dine out on delicious organic food free from peanuts, tree nuts, egg, dairy, wheat and gluten.

“Most people take eating out for granted but when people with allergies eat out they are taking their lives in their hands so it is so unusual for families with an allergy sufferer to eat out together,” said organiser Maureen Paul

The food was prepared and cooked by the hotel’s sous chef, Gary Kiely who was thoroughly trained by the charity’s advisor and environmental health expert, Dr Ian Leitch. To prevent any cross contamination, Gary had to store the food in a separate cold room and cook it in an isolated part of the kitchen. He also had to come in during the night to prepare food. Gary admitted he felt a heavy responsibility in ensuring conditions were as free from harmful allergens as possible.

Most of us have the option of sending a meal back if we don’t like it, but for those suffering severe allergies a single wrong ingredient can prove potentially fatal. “I talked to a woman who hadn’t been out to eat for 28 years. She couldn’t afford to take the chance. Cooking for people with allergies does make you more vigilant,” said Gary “We are dealing with people’s lives so I have to make sure that everything is as safe as possible. All nuts are off the menu for the day; in fact we didn’t even have nuts in the building during the dinner.

“All of our staff have done the training but for this particular function I did all the cooking from start to finish so there was no risk of cross contamination. “The 12 waiting staff made sure their clothes and hands were spotless and that they did not eat nuts during the day. All the utensils had to be steeped in fairy liquid to remove potentially harmful proteins,” he added.

Last year, Gary cooked his first allergen-free dinner at Corr’s when Allergy NI held its Young Person of the Year Awards in the hotel. The night was so successful, the charity decided to use the venue to hold its first annual dinner and invite along families of allergy sufferers This time around, he had the added responsibility of making a range of desserts and make sure they were safe to eat. Each dessert had to have its own set of sterilised utensils, including three separate ice cream scoops as some had ingredients potentially harmful to some of the diners.

Allergy NI Co-ordinator Maureen Paul praised management and staff at the hotel for a fabulous evening and for their thoroughness and dedication. “Corr’s Corner is probably the only hotel in Northern Ireland that could cope with this event. The hotel has really risen to the occasion. Management has ensured all the staff have been given in-depth Allergy Awareness training. “Gary has sourced all of the ingredients to make sure they were free of allergens. We have had so much support from them and our members greatly appreciate it,” she added.

The menu for the evening included: Main Course: Roast Organic Ribeye of Beef or Roast Organic Chicken (both cooked separately in their own juices); Mashed Potato (with no butter or milk added); Baked Mini Jacket Potatoes or Chips (cooked in sunflower oil) and Steamed fresh Carrots and Cauliflower. Desserts: Fresh Fruit Salad, Swedish Glace Ice Cream, Chocolate Sponge Cake and Iced Plain Cake. For more information visit www.corrscorner.com or www.allergyni.co.uk

On the back of this, the other properties in the group (Adair Arms Hotel and Dunsilly Hotel) have also now had indepth allergy awareness training.

Chef Gary Kiely at Corr's Corner Hotel recieves an award in recognition of his dedication from Allergy NI co-ordinator, Maureen Paul

Like all young boys in the late ‘60’s and early ‘70’s a footballer like George Best.

What made you become a chef?

At school I loved Domestic Science and had a very good teacher, also my grandmother was a very good cook.

What 3 words best describe you?

Honest, Loyal & Creative

Worst job you’ve ever had?

Worst job I have ever had was working on a fruit farm 10 hours a day, 6 days a week for £5.50

Name 3 things you love about Ballymena?

The things I love are the people, my wife is from here, its also central to many other towns and of course the golf courses.

What does Sunday lunch mean to you?

Sunday lunch to me is a family day.  There is nothing better than spending time with friends and family over a nice meal.

What is your favourite ingredient to use when cooking?

When cooking I like to use a lot of fish on my menu.  You can be creative with it and it’s very healthy.

What is the best advice you’ve ever been given?

As a young chef the best advice I was given was to look after your feet, because working in a kitchen for 12-14 hours is a long time to be walking on them.

What advice would you give to aspiring young chefs?

Get the best experience you can with the best people you can and most of all enjoy the environment of the kitchen, its hectic, but brilliant.

Eugene McKeever, proprietor of the McKeever Hotel Group which owns the Dunsilly Hotel in Antrim, Corr’s Corner Hotel in Newtownabbey and most recently the Adair Arms Hotel in Ballymena, has been shortlisted for a 2010 Ulster Tatler People of the Year Award.

He is one of three nominees who go forward to the finals of the Business Person of the Year category at the Awards.

This is the thirdyear of the Ulster Tatler People of the Year Awards, which will culminate with a star-studded gala event later this month.  The awards - organised by Northern Ireland’s longest running glossy magazine Ulster Tatler to recognise and celebrate the people who have lit up its pages for more than 40 years – comprise 15 indivdual categories relating to life and lifestyles in Northern Ireland, from fashion to interior design, hairdressing to hospitality, and from business to sport.

Shortlists in each category have been compiled from the votes cast by members of the public and judging panels of media and industry experts will select the winners which will be announced at a glittering event in the Waterfront Hall on September 16.

Eugene McKeever started out as a 12 year old part-time worker in Corr’s Corner, (which he now owns) and is President of the Northern Ireland Hotels Federation.

Leaving school at the age of 15 he became a full-time chef and eventually became Head Chef at Corr’s Corner, a position he held for 11 years.  He then started his own restaurant in Randalstown, but returned to Corr’s Corner as its owner.  Under his ownership all three hotels have undergone major transformations, renovations and additions.

Eugene is dedicated to the hotel industry and committed to staff development, inspiring his staff through hard work, dedication and passion. 

“It is very obvious from the number and quality of the nominations we have recieved this year across all the categories that the awards have acquired a reputation over the past two years,” said Chris Sherry, editor of Ulster Tatler.

“The competition gets hotter every year, so everyone shortlisted this year should consider it a real mark of appreciation from clients, peers, friends, family and fans.  Each category shortlisted comprises those who recieved most nominations.  Now myself and my Ulster Tatler colleagues, our category sponsors and our friends in the media have a difficult job of selecting the winners.  I wish all the shortlisted people the very best in the Awards and for the future.” he added.

Artists Impression of Developments at Adair Arms Hotel

New Hotel Entrance Adair Arms Hotel

But dont despair, the original entrance and frontage will not be touched and will remain the same.  This is a part of history originally built in 1846 by Sir Robert Adair.  The hotel was designed by Charles Lanyon, responsible for bespoke buildings such as the prestigious Queens University Belfast.  A mark of history that we embrace and are very proud to have.

Plans unveiled for Adair Arms Hotel

Mayor Maurice Mills, Managing Directors, Eugene & Catherine McKeever, Adair Arms Hotel General Manager, Stella Grant are showing the plans by Architect Tom Quinn

Bridgene McKeever, Sales & Marketing Manager; Janice Gault, NI Hotels Federation; Jason Powell, Causeway Coast & Glens; Christine Butler, NITB

Having just completed the renovation of the 200 seater banqueting suite and conference room, Eugene and Catherine McKeever welcomed guests from the business and tourism community of Ballymena, to unveil whats to come and here it is:

The company got to work straight away and phase one of the re-development – renovation of the 200 seat function room- has just been completed.

Now designs for 44 bedrooms have been finalised, with a view to have the first phase of 16 bedrooms completed by October this year. Each of the bedrooms are unique and will be designed to emphasise the character of the original building.

Plans for a new entrance, reception, lift, staircase and grill bar have been submitted for planning approval.

During the launch Eugene explained that the hotel was built in 1846 by Sir Robert Adair and it was designed by architect Charles Lanyon – who also built the impressive Lanyon Building at Queen’s University.  Because the façade of the hotel is listed, he is very conscious that the original charm of the building is retained, while adding all the modern conveniences inside.

Both the menu and the design of the bar and grill area will have similarities to the McKeever groups other successful hotels, Corr’s Corner Hotel and Dunsilly Hotel.  They incorporate lots of stonework, cosy booths, sumptuous carpeting and beautiful lighting.

The grill menu has already been changed, offering customers an extensive selection from light snacks to main meals all day, seven days a week.

It is an exciting era for the hotel and we look forward to the developments.  Of course we will keep you up to date as the project progresses and watch out for the artists impressions coming soon!

Check out the video: Click Here