The Blackford Centre: About us #study #courses #online, #home #study #certification #correspondence


Distance Learning Courses

Our online courses can give you a new career

At the Blackford Centre you can study for a new career – in fields that are exciting and in demand.

What’s more, our courses let you study where and when you want.

There are no exams: we use positive assessment instead.

And you don’t ever have to show up and be ‘stuck’ in a musty classroom to attend evening classes.

Since it’s distance education, everything is at your convenience.

Plus, you get a valuable qualification that reflects your new knowledge.

Courses like this one can give you a whole new career and way of life. We’ll give you the confidence to start the new career you’ve been dreaming of.

And we specialize in courses that let you start your own business.

To find out more, click the subject on the left that captures your interest.

Learn from the experts

Each of our separate divisions has its own specialized, expert tutors.

And we only employ tutors who are actively working in their field and who want to spread their knowledge.

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That way, you don’t get armchair experts or professional academics who lack experience of the real world.

Plus, we’re more practical than many organizations. So you’ll find our courses contain more detailed information and instructions about how to run your own business.

Study online

When you study one of our courses you’ll access all of the materials online. So you won’t have to wait for the course to arrive.

Once, you’ve enrolled we’ll provide you with login details and the name of your tutor. And as soon as you have these details you can log straight into the system and get started on the course.

Your tutor

As we’ve said, you’ll have your own personal tutor. Research shows you’re more likely to succeed in this interactive, customized way, compared with mere self-study or book learning.

Our courses are fun

Some organizations make their courses stuffy and tedious. We hate that. Our materials are written in a light-hearted way, so you’ll absorb the serious information while enjoying yourself.

That means you’re more likely to complete your course, and get the qualification.

We’re recognized

As you’ll see from the logos on the top right of this page, we’re accredited by many independent certification organizations. That means your qualification has real worth in the eyes of other people.

Payment is simple

You can pay online using our secure SSL server. In fact, we never see your credit card details, because they get passed straight to the bank without us even glancing at them.

But we know it’s quite a big website (we have lots to talk about). So If you can’t find the online payment page, let us know and we’ll tell you how to locate it.

Take the next step

Want to learn more? Simply click on the topics at the top of the page.

And if you have any questions, please get in touch.

Top Chef Dreams: Are Cooking Schools a Rip-Off? #cooking, #television, #food, #top


Top Chef Dreams: Are Cooking Schools a Rip-Off?

The idea of becoming a gourmet chef and maybe even owning your own restaurant someday is one of those enduring fantasies that percolate through each generation. And today, with the popularity of starmaking competition shows like Bravo’s Top Chef and Food Network’s Iron Chef. the concept of cooking your way to a new career is even more alluring. So perhaps it’s no surprise that the bottom lines of for-profit education companies in the business of selling those chef’s-hat dreams are soaring.

As the economy continues to limp along, the drive to get a leg up in competitive fields like gourmet cooking is only increasing. Overall enrollment at for-profit trade schools, which include culinary schools, has expanded by about 20% a year for the past two years, according to the Association of Private Sector Colleges Universities, a group that represents for-profit schools nationwide. For example, one company, the Career Education Corp. which operates 17 culinary schools in the U.S. has seen enrollment increase by more than 46% since 2008, according to company spokesman Mark Spencer. (See “The 20 Best- and Worst-Paid College Majors.”)

And the students flocking to attend culinary schools are paying a pretty penny. According to data recently released by the Department of Education, tuition at a culinary school can run upwards of $30,000. For example, the Orlando branch of Le Cordon Bleu (LCB) charges $35,130 for its 21-month associate’s degree in culinary arts. Thanks in part to that hefty price tag, LCB’s parent company, the Career Education Corp. has seen its profits balloon. Last year the company reported revenue of $1.84 billion, a 63% increase from 2007.

But the numbers aren’t as good for students at culinary schools. Many enroll sold on the idea of being a chef but wake up to the harsh reality of low-paying line-cook jobs and mountains of debt on graduation. About 800 current and former students are involved in a class action in California that alleges that the LCB branch in Pasadena, formerly called the California School of Culinary Arts, “falsely led students to believe they would be able to obtain employment as chefs after graduation and make a chef’s salary, thereby enabling them to pay off their loans within a reasonable period of time,” according to Michael Louis Kelly, an attorney representing the students.

One of those students, Daniel Vasquez, says he has had difficulty finding work other than as a line cook a lower-paying job that he likely could have gotten without footing the bill for culinary school. Vasquez became interested in the culinary institute after seeing a commercial on TV that he says led him to believe that if he went to the school he would become a chef. When he enrolled in 2005, he says, he was told by an admissions officer that on graduation it would be “easy” for him to obtain a job as a sous chef (an apprentice chef) for which he could expect to start at $18 an hour. Vasquez was so convinced that he took out $65,018 in loans to cover the tuition for the 18-month program ($45,148), as well as associated fees, supplies, his uniform and living expenses.

In the years since graduation, Vasquez, for the most part, has been unable to find culinary jobs that pay more than $10 to $12 an hour and as a result has been unable to make payments on his loans. And although the school changed its recruitment materials nationwide in July 2009 to make it clear students cannot expect to be chefs on graduation it now lists more realistic postgraduation career opportunities that’s cold comfort to Vasquez, who is now nearly $80,000 in debt. “I’m not sure I will ever be able to pay it off,” Vasquez told TIME. “I never would have borrowed the money if I knew I wouldn’t be able to repay it. I went to this school so I could be ahead, jump-start my future, but now, who knows.” (Read about the cult of the celebrity chef.)

That’s the problem, says Eric Greenspan, rising Food Network star and head chef and owner of the Foundry on Melrose, a high-end restaurant in Los Angeles. He thinks students enroll in the programs hoping to skip to the head of the pack, only to find out that they still have to start at the bottom. In entry-level cooking jobs like that of a line cook or work with a caterer, a typical starting wage is $9 to $10 an hour, Greenspan says. “These kids are paying law-school prices, and culinary schools are training them for minimum-wage jobs.” He says students would be better off getting their foot in the door with a chef they admire and working very hard to climb their way to the top. “How do rock stars become famous? They work hard. They don’t go to guitar schools,” he says.

That argument taps into the perennial debate over the usefulness of higher education: Are creative careers like cooking, fashion design and even journalism best learned by going to school or by getting your foot in the door and training on the job? One of the largest benefits of going to school is making connections to people in the field. That was true for Jim Hanson, who graduated from LCB’s Minneapolis branch nine months ago. He says the $34,000 or so he paid for his associate’s degree in baking and pastry arts was worth the cost even though he had to take out student loans in large part because the school connected him to his current employer. As a student worker at the school while he attended classes, Hanson was introduced to the owner of Chez Arnaud, a French bakery in Minneapolis, where he now works as head baker (and recently won a local award for “Best Baguette”). “It was all worth it,” he told TIME. “Without Le Cordon Bleu , I wouldn’t have gotten anywhere near this job.” Hanson, who estimates that he will be able to pay off his student loans in five to 10 years, says the cost of the program was intimidating at first since he would “be paying for this for a while,” but ultimately he decided it was a financial risk he was willing to take. “This was an investment I wanted to make for myself,” he says.

And it’s true that the onus is on the students to make sure their aspirations are realistic in relation to their budgets and their local job market. “Students are always making an informed decision and should fully understand what is involved,” says Brian Moran, the interim president of the Association of Private Sector Colleges Universities. “If they are taking loans, they need to understand their responsibilities the total picture.” And, of course, no degree can guarantee a job. “The education our students receive from experienced chef instructors puts them on a career path,” says spokesman Mark Spencer. “But as with all education, it’s no guarantee of success.”

But as Greenspan notes, culinary schools do a very good job of tapping into the psyches of wannabe chefs. “Culinary schools sell people on their love of cooking,” he says. “They’re selling the dream.” Indeed, a recent advertisement on Google for the Arizona Culinary Institute, a private, for-profit school that charges $25,990 for its nine-month program, read, “Ready to follow your dream?” But if the number of competitors on Top Chef and The Next Iron Chef has proved anything, it’s that while there are a lot of people who want to be chefs, far fewer see those dreams come true.

Read about why Top Chef might be losing its edge.

Read about why Top Chef Masters is a depressing proposition.

Top of the World – Fantastic Food and Amazing Views of Las

#stratosphere hotel


  • About Us
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welcome to top of the world

Located more than 800 feet above the Las Vegas Strip in the Stratosphere Casino, Hotel Tower, the award-winning Top of the World Restaurant offers an unparalleled dining experience. Enjoy breathtaking views of Las Vegas as the restaurant revolves 360 degrees every 80 minutes. We look forward to exceeding every expectation in one of the most unique restaurants around the world.

To make a reservation at Top of the World Restaurant by phone please Call 702.380.7711 . If you would like to make your reservation online, please use the booking form below.

Perfect for groups of 20 or more. To contact us Click here or call 800.789.9436.

Sommelier Dean Wachstetter invites to preview the Top Of the World Wine List.

Under the direction of Celebrity Chef, Rick Giffen, Top of the World’s Culinary Team is pleased to announce “Proposal Packages” at Top of the World.

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Stratosphere Casino, Hotel Tower | 2000 Las Vegas Blvd South | Las Vegas, NV 89104
For General Inquiries, call 800.998.6937 or 702.380.7777 | For Reservations call 702.380.7711 .

Stratosphere Casino, Hotel Tower | call 800.998.6937 or 702.380.7777 | For Reservations call 702.380.7711

Crisis Management #crisis #management,emergency #response,infographic,world #food #programme,emergency #management,disaster #management #system,emergency #management #system,ics,incident


Meet this Blog s Co-Hosts

Jonathan L. Bernstein, president of Bernstein Crisis Management, Inc. has more than 25 years of experience in all aspects of crisis management – crisis response, vulnerability assessment, planning, training and simulations.[Read more. ]

Erik Bernstein is vice president of Bernstein Crisis Management. Erik started with BCM in 2009 as a writer and subsequently became social media manager for the consultancy itself as well as for a number of BCM clients before moving to the VP position. [Read more. ]

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Food trucks Ice Cream Truck For Sale #food #trucks #for #sale, #food


Home Trucks for Sale Portfolio Estimate Contact Us Online Store


Businesses on wheels are perfect for today’s fast paced, on the go, on-demand world. Customers would much rather have services and goods come to them, than seek them out in particular locations. Puchasing a truck that’s readily facilitated for your mobile kitchen, ice cream truck, concession food stand, or any other business that would serve customers on the go, is the first step in beginning your business venture. We have a wide variety of food trucks and concession trailers for sale. Whether you are just starting out, or have a long established business, and are ready to take it to the next level, we are here to help you launch your dreams.

Trucks for Sale Portfolio

At, we specialize in building custom vending trucks, food trucks, and providing mobile business solutions. We will work with you to find out your exact needs, and build your truck with those specific requirements in mind. We are number one in the United States at what we do.

Browse our website to see the previous work we have done on trucks and vans to customize them for businesses. In addition, see readily available trucks and vans that we have in stock for purchase. Of course, if you’re looking for a type of truck that you don’t see on our site, let us know, and we can make arrangements to get exactly what you’re looking for to start your mobile business.

Search our site, and create an account to save your wish list to find all the moving parts that you’ll need to keep your business running smoothly, whether it be an ice cream truck, concession trailer, or gourmet food truck. Search through everything from power inverters to ice cream truck music boxes and water heaters. Each item from your serving windows to your safety equipment will be covered in the design of your truck. You can also purchase replacement parts and additions for your food and vending trucks that are already up and running. Our goal is for the sale of our products to boost the sales of your products! Take a look at examples of our work and call today to get your business rolling!

Here at, we defy the laws of the universe and create the best ice cream trucks, cupcake trucks or any other kind of food catering trucks that you can imagine. Our expertise spreads throughout all of the U.S and if you are in the need of or you are looking for a coffee truck sale or any other kind of food catering trucks sale, you can count on us to provide you with the best.

Ice Cream Trucks for Sale
Don’t count your blessings every night, we will provide you with an ice cream van that will attract more customers and it will make your pockets swell. We can trick out any van you already have or if you are looking for a custom look, we will build you the a custom made vehicle that will be so spectacular that if put next to the Great Wall, the tourists will be lining up to see it instead!

Cupcake Trucks
It can be wise to invest in a mobile business such as a cupcake truck. Park it next to a police station and watch the crowds come. If done right, you can send your kids to college and pay off your mortgage, but considering there is a lot of competition out there, some help is a must. Our service as the top custom food catering truck builder is just the thing you need.

Food Trucks for Sale
If you have any other questions regarding our services or if you are interested in one of our already listed trucks, it would be wise for you to contact us. You can also check out new food trucks for sale at our site. That way, if you find something you like, you can feel free to order it. We support all kinds of payments but feel free to come in and check out our trucks in person.

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Why Canned Wine Needs to Be Your Go-To BBQ Drink This Summer


Why Canned Wine Needs to Be Your Go-To BBQ Drink This Summer

What Makes Canned Wine Great

  • Easier to carry. Cans, especially aluminum ones, are much lighter than glass so they’re better for taking on a hike or to a picnic. They also stack more easily in a bag or cooler than bottled or boxed wine. And you’ll appreciate their lack of heft when you go to take out the recycling.
  • Stays cool longer. The metal of the can cools the wine down faster, which is great if you’re tossing a six-pack in a communal cooler when you get to the barbecue. Refrigerate the wine before heading out, and the can will keep the vino cold for even longer.
  • Doesn’t break. Cans obviate the risk of broken glass, which is dangerous and can also get you in hot water with authorities that patrol beaches and parks.
  • Bring as much as you want. With a bottle of wine, you’re stuck hauling the whole bottle even though you might not end up drinking it all (I know, I know, there’s no such thing as too much wine, but still.).

What’s Less Than Ideal About Canned Wine

  • Price. Most of the canned wines I’ve come across are between $12 and $20 for a four-pack of 187 mL cans. A standard bottle of wine is 750 mL, so the four-pack is about a bottle of wine (748mL). Personally, I tend not to spend more than $10 on a bottle of wine because I really just want something inexpensive and decent tasting. So for me, most canned wines are more than I would spend on a bottle of wine, except for the Simpler Wines offered by Trader Joe’s, which are $4 for a four-pack. If you tend to spend a little more than I do on wine, than canned wine is a fine deal for your money.
  • Consistent availability. Your canned wine options will vary by store and where you live. If you live in a place known for wine, like California, you might find local canned wine brands in more stores.
  • Variety. I went to a few large chain stores, Target, Whole Foods, and Trader Joe’s, to see what was available and had about five brands to choose from between the three stores. Your local grocery and liquors stores may have more options, but your choices are going to be limited.

Canned Wine Options to Try

  • Many canned wines are sparkling and white or rose (rather than red), since they’re best suited for warm weather drinking. Simpler Wines, Trader Joe’s, $4/four-pack. TJ’s has two sparkling options, a rose and a white. The cans are incredibly light and easy to hold, even with condensation. Very light flavor, great for mixing with liqueurs—try St. Germain or creme de cassis—or drinking on their own.
  • Sofia Mini, Francis Ford Coppola Winery, $16/four-pack. These come with a straw, which I think is supposed to make you feel fancy, but just made me feel like a toddler with a boozy juicebox. Skip the straw and drinking straight from the can like a grownup. This one was my least favorite in terms of taste because it was quite sweet.
  • Presto Sparkling Cuvee, Whole Foods, $12/four-pack. This one is also available in single cans, but the pack is more cost-effective. Very light and refreshing.

These aren’t the only canned wine options out there, so visit your local grocery store to see what other brands are on offer. And be sure to tell us about them in the comments.

Contributing Writer,

Killyhevlin Hotel – Food NI #hospice #locations

#killyhevlin hotel



Killyhevlin Hotel

You can pretty much eat round the clock at this long-established, family-run 4 star hotel. The Killyhevlin Lakeside Hotel is as much part of the landscape as its stunning lakeside setting. They take such good care of you here. Don’t you just love it when someone else does the cooking?

Cassidy’s eggs from Derrygonnelly, Sprotts Bacon and sausages from Graham’s in Lisbellaw make their way into the breakfast Ulster fry. Truly, it will set you up for the day, but come lunchtime, why not enjoy one of their famous carvery roasts?

Local goodies are great with morning coffee or the uber-trendy afternoon tea on vintage china. Very chic, and not at all shabby.

Kove is a stylish restaurant with art-deco interior. Fresh local produce savoured with iconic drinks and unspoilt views of scenic Lough Erne to enhance the dining experience.

Kove is a proud member of Taste of Ulster and this is reflected in the restaurant’s menu which offers a varied range of wholesome yet innovative dishes prepared from only the freshest local produce and served with great care and attention to detail.


An In-Depth Look At The Fraud Charges Against Vitas Hospice Services –

#vitas hospice jobs


United States. An In-Depth Look At The Fraud Charges Against Vitas Hospice Services

Earlier this month, the United States Department of Justice (пїЅDOJпїЅ) filed a suit against Vitas Hospice Services, L.L.C. and its subsidiary entities (пїЅVitasпїЅ) alleging that Vitas submitted false claims for hospice services which were excessive, unnecessary, or not provided, and also alleging that Vitas admitted patients to hospice who were not terminally ill.

Hospice Care

Hospice care is provided to terminally ill patients who have elected to forego curative treatment in exchange for palliative, comfort care in their own homes.пїЅ Hospice care is intended to make available the medical services necessary for a patient to be able to remain in his or her home without the need to run to the emergency room every time uncontrollable symptoms arise. Most hospice agencies derive a significant portion of their revenue from Medicare Part A for services provided to program beneficiaries, including Vitas, whose revenue is historically 90% derived from Medicare.

In order to be eligible for hospice care, a patient must be terminally ill with a prognosis of six months or less if the patientпїЅs illness runs its normal course. Hospice care is provided at four levels of care: routine home care, continuous home care (also called crisis care), inpatient respite care, and general inpatient care, with each level of care being reimbursed at vastly different rates. Specifically, in fiscal year 2013, MedicareпїЅs daily reimbursement for continuous care was $742 more per patient than the daily reimbursement rate for routine home care. Hospice care is not intended to be an around-the-clock service but rather intermittent care provided by a range of clinical and non-clinical personnel who make visits to a patientпїЅs home several times a week.

Continuous or пїЅCrisisпїЅ Care

The need for crisis care arises when a patientпїЅs symptoms become uncontrollable and require nursing care on a continuous basis for a brief period of time, which could range from eight hours (the minimum amount of continuous care necessary to bill for the higher rate) to several days. The first part of the DOJпїЅs complaint focuses on allegedly inappropriate and excessive billing for continuous care services. The DOJ alleges that Vitas set quotas for the percentage of crisis care which it expected its agencies to meet.пїЅ In one instance, for example, VitasпїЅs Vice President of Operations allegedly emailed a marketing employee and general manager demanding to know why the agencyпїЅs crisis care margins had dropped in a particular month.

The DOJпїЅs complaint alleges that Vitas conditioned its patients and their families to expect crisis care by misleading them into believing that the Medicare hospice benefit routinely covers around-the-clock care.пїЅ Because of this alleged marketing ploy, the DOJ surmises that patients sometimes chose Vitas over other providers. The complaint also alleges that Vitas disseminated written materials to its staff which incorrectly trained the staff on how and when to initiate crisis care. According to the complaint, several staff members gave investigators explanations of crisis care which were inconsistent with Medicare requirements.

According to the complaint, many patients failed to meet the eligibility requirements for crisis care. One Vitas nurse allegedly told the DOJ that, on more than one occasion, she would arrive at a patientпїЅs home to provide crisis care, only to learn that the patient was at church, the beauty parlor, or playing bingo. According to the complaint, an internal audit conducted by Vitas itself showed that only 50% of the continuous care records reviewed contained clinical documentation consistent with the Medicare requirements for such care. According to the DOJ, when compared to other hospice providers, Vitas bills Medicare for twice as many crisis care days as all other hospice providers combined. The complaint also alleges that VitasпїЅs crisis care billings were almost six times what would be expected if its crisis care statistics were in line with the national average.

The complaint also alleges specific instances of inappropriate use of continuous care, including treating a patientпїЅs back pain with a heating pad, performing daily dressing changes, and continuing to provide continuous care for patients whose acute symptoms had been treated and stabilized. According to the complaint, in one unfortunate incident, a Vitas nurse allegedly failed to recognize that a patient was suffering from opioid neurotoxicity and continued to administer higher levels of morphine to the patient, which only increased her pain and led to seizures. The complaint goes on to allege that Vitas then billed Medicare for 16 days of crisis care for the patient, whose critical condition was created by Vitas itself. On another occasion, Vitas allegedly offered crisis care to another patient simply because the patient was considering aggressive curative therapy instead of continuing hospice care.

Inappropriate Admissions

The second part of the DOJпїЅs complaint focuses on inappropriately admitting patients to hospice when such patients did not meet the Medicare criteria for hospice eligibility. The complaint alleges that VitasпїЅs corporate culture promoted increasing its agenciesпїЅ censuses without regard to whether services were actually necessary. Vitas allegedly paid bonuses to its non-clinical staff based on the number of patients enrolled in the program, and Vitas took adverse employment actions against marketers who failed to meet monthly admission goals. According to the complaint, one former manager told investigators that his bonuses were based on the number of patient admissions and the length of time that he could get a patient to stay on hospice services.

The DOJ further alleges that VitasпїЅs medical staff reported that they felt pressured by Vitas to admit or readmit patients who were inappropriate for hospice services. The complaint details an alleged incident in which one former Vitas admissions nurse said that if he did not admit a patient whom he found to be ineligible, he would be pressured to reconsider his decision until he finally determined that the patient was eligible. Another Vitas nurse purportedly stated that, at weekly meetings, discharging more than four patients per meeting was frowned upon by business managers, and medical staff were told to stop discharging patients even if patients were not eligible for hospice care. The same nurse also allegedly reported to investigators that Vitas instructed her to falsely write in the medical record that a patient experienced symptoms which he did not actually experience and further instructed her not to write in the medical records that a patientпїЅs health was improving.

According to the complaint, several Vitas physicians reported being under pressure from management to increase the number of patients admitted to hospice care and were oftenпїЅ overruled when they did not believe that patients were eligible for hospice or when they determined that patients should be discharged because they were not dying. The complaint includes a detailed description of several instances when, according to the DOJ, the medical record clearly did not support the need for hospice care.

Damages Sought by DOJ

Based on all of its allegations, the DOJ charges Vitas with knowingly presenting or causing to be presented false or fraudulent claims to Medicare in violation of the False Claims Act and seeks unspecified damages, which would be trebled as required by law. Finally, the DOJ also includes as causes of action payment by mistake and unjust enrichment.

Lessons for Providers

The allegations against Vitas are of course just that пїЅ merely allegations. But if proven to be true, some of VitasпїЅs practicesпїЅ are obviously flawed: donпїЅt instruct staff to falsify medical records; donпїЅt provide a higher level of service than is necessary; donпїЅt base discharges on non-clinical reasons. Some of VitasпїЅs alleged business practices, however, are not obviously problematic. From a business standpoint, what more accurate way is there to measure a marketerпїЅs performance than by looking at the number of admissions which she generates? What would be completely benign business practices in any other profession could subject someone to great civil and criminal liability in the healthcare arena.

Hospice providers are encouraged to use the DOJпїЅs complaint as a learning tool for understanding what types of issues and business practices are likely to attract the attention of investigators (and whistleblowers). Understanding the issues and potentially problematic business practices up front should enable providers to design compliance policies and procedures that will help them avoid some of the pitfalls that have befallen Vitas.

The content of this article is intended to provide a general guide to the subject matter. Specialist advice should be sought about your specific circumstances.

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Killyhevlin Hotel – Food NI #park #lane #hotel

#killyhevlin hotel



Killyhevlin Hotel

You can pretty much eat round the clock at this long-established, family-run 4 star hotel. The Killyhevlin Lakeside Hotel is as much part of the landscape as its stunning lakeside setting. They take such good care of you here. Don’t you just love it when someone else does the cooking?

Cassidy’s eggs from Derrygonnelly, Sprotts Bacon and sausages from Graham’s in Lisbellaw make their way into the breakfast Ulster fry. Truly, it will set you up for the day, but come lunchtime, why not enjoy one of their famous carvery roasts?

Local goodies are great with morning coffee or the uber-trendy afternoon tea on vintage china. Very chic, and not at all shabby.

Kove is a stylish restaurant with art-deco interior. Fresh local produce savoured with iconic drinks and unspoilt views of scenic Lough Erne to enhance the dining experience.

Kove is a proud member of Taste of Ulster and this is reflected in the restaurant’s menu which offers a varied range of wholesome yet innovative dishes prepared from only the freshest local produce and served with great care and attention to detail.