Features | Online edition of Daily News

Built in close proximity to the Bandaranaike International Airport at Katunayake, Full Moon Garden Hotel stands majestically at Katunayaka on a beautifully landscaped property along the Colombo-Negombo highway.

It is one of the few hotels close to the BIA which has a beautiful large swimming pool, with a kiddies pool.

Since its opening, Full Moon Garden Hotel has become popular as a transit hotel not only due to its close proximity to the BIA, but also due to the star class facilities offered to both tourists and transit passengers. The hotel is very popular among German and British tourists.

Full Moon offers eight deluxe rooms and 20 standard rooms. The deluxe rooms are equipped with star facilities including A/C, TV, telephone, hot/cold water, mini-bar and room service.

The banquet hall can accommodate over 1,000 guests and is a popular venue for weddings, banquet and other functions.

The hotel is popular for weddings, family outings, company picnics, in-house workshops, and honeymooners due to the romanic setting and friendly service offered by Resident Manager, Jayanath Ekanayaka, Food and Beverage Manager, Thushara Abeyruwan, Executive Chef Moses Fernando and other staff members. Under the personal direction of R. M. Ekanayaka, Executive Chef Fernando and his kitchen brigade offers guests the very best in International, and Sri Lankan cuisine.

Special discounted packages are being offered during the festival season, until January 15 next year for Sri Lankan and expatriates to spend a memorable holiday at Full Moon Garden Hotel, RM Ekanayaka said.

Avenra Garden Hotel

Full Moon Garden Hotel (Pvt) Ltd will open “Avenra” Garden Hotel, at Maha Hunupitiya Road, Negombo in March 2008, Ekanayaka disclosed. This hotel is equipped with a luxury banquet hall, which will be the most luxurious banquet hall in Negombo. The “Avenra” banquet hall can accommodate over 1,500 guests. The hall will also be equipped with modern banquet facilities.

Full Moon Garden Hotel, Katunayaka and “Avenra” Garden Hotel, Negombo are owned and managed by Full Moon Garden Hotel (Pvt) Ltd. Its directors are two brothers, Danesh de Silva (Chairman) and Pradeep de Silva (Managing Director)

116th Christmas cake mixing at Grand Hotel

The Grand Hotel has a tradition of having religious observance for all religions annually. At the Pirith Ceremony held
recently, picture shows, Gerard Ondaatjie - Managing Director, Raju N. Veerasingham - Resident Manager and
K. Srinathan - Personnel Manager offering Dana to the Buddhist Clergy. Right : A Thanksgiving Mass was held recently
at Nuwara Eliya. Here Rev. Fr. Leslie Perera, Parish Priest of St. Xavier’s Church, Nuwara Eliya lighting the
traditional oil lamp at the Annual Thanksgiving Mass while Gerard Ondaatjie - Managing Director (Partly Covered)
and other Senior Management of Grand Hotel look on.

Established in 1891 Grand Hotel, Nuwara Eliya held its 116th Christmas cake mixing ceremony, said to be a Sri Lankan record in the hospitality industry.

At the ceremony in the picture from left S. Anbalagan - Maintenance Executive, Nayanananda - Executive Sous Chief, N. M. Khalid - Executive Chef, Gerard Ondaatjie - Managing Director, Raju N. Veerasingham - Resident Manager, Nazeem Mohamed - Assistant Manager - Chief Accountant, G. Keerthisinghe - F & B Manager and Hiran Kodituwakku - Boutique Manager.

Strawberry Fiesta at Ceylon Continental

It’s strawberry time at the Cafe County of Ceylon Continental Hotel Colombo. A Strawberry Fiesta that began on November 23 will end on November 29, at the new pastry shop - Cafe County.

Freshly plucked luscious Strawberries turned into mouth-watering array of tarts, Strawberries in cakes, Ice Cream, Strawberry Milk Shakes... you name it.

Also Strawberry Gateau, cakes, Strawberry waffles, Fresh Strawberry juice, Strawberry Cheese cakes and many more will be available during the promo at Cafe county. Its a treat for kids.

Jeweller turns hotelier

After completing his studies, young Sumith Ubesiri began to manufacture silver jewellery on a small scale in Galle following the footsteps of his father Sugathadasa Ubesiri who was a reputed Jeweller in Galle.

Sumith began his business named “UNB Collection” by obtaining a small loan of Rs. 5,000 from the Rural Bank with only one helper.

Beginning on a small self-employment basis, Sumith gradually rose as a leading Jewellery exporter due to his talents and own creations, employing over 80 employees.

Sumith soon became a young exporter to UK, Germany, Switzerland, USA, France and other European countries. He brought in valuable foreign exchange.

Unfortunately the tsunami changed his entire life. “The tsunami reduced me to zero”, Sumith said.

He lost a fortune of over Rs. 37 million. “I was shocked to receive only Rs. 110,000 as compensation although I was a leading exporter of jewellery designed and manufactured by me, which brought in valuable foreign exchange,” he said.

In 1999, Sumith became the Entrepreneur of the year (Silver Jewellery), conducted by the Sri Lanka Chamber of Commerce. In 1998, he also received a Merit Award at the Entrepreneur of the year contest.

As a leading Jeweller, Sumith climbed the ladder of success in such a manner that he took part in International Fairs at which he received massive recognition for his jewellery creations.

After his colossal loss at the tsunami, Sumith entered the hospitality industry. He has now converted his residence at Peellagoda, Unawatuna, Galle to a hotel and named it after his jewellery creations “Ridee Villa” (Silver Villa) which offers 10 luxury rooms with all modern facilities. B J

From Cook to Executive Chef

After ending his studies at Walala Central College in 1996, young Indunil joined the Ceylon Hotel School and followed a course in cookery basics, obtaining a diploma in cookery.

His first appointment was at Thilanka Hotel, Kandy as a Third Commis (Cook) in the year 2000. At that time he never dreamt that within a short period of six years he would reach the zenith of his career as Executive Chef.

After two years, Indunil left for the Maldives and joined Hotel Kaam (a 50 - deluxe room hotel). After one year he was appointed III Commis.

He returned to Sri Lanka and re-joined Thilaka Hotel, Kandy in 2003 as “I Commis”. After three years he was promoted to Chef de Partie.

In 2006, Indunil’s dream came true, when he was appointed Executive Chef at Thilanka Resort and Spa, Dambulla. AT Thilaka Resort and Spa, Dambulla, Indunil satisfies the taste bunds of many a tourist, offering them the very best in International and Sri Lankan cuisine.

Beaujolais Nouveau wine promotion at the Cinnamon Grand

Throughout its seventy or more centuries at the table of Western civilization, wine has inspired the imagination of poets, oiled the voices of orators, wooed sweethearts-to-be, sealed marriages, marked religious ceremonies, honoured births and ensured that good times are even more enjoyable. No other beverage probably holds such distinction.

The special promotion at the London Grill till 30th November offers patrons an opportunity to indulge in this celebrated by the glass, or bottle with two special gourmet menus at hand to complete the delightful wine experience.

Beaujolais Nouveau wine is a light, fruity red wine, which is very easy to drink, and since it is produced by carbonic maceration (whole berry fermentation); there is little or no tannin, which allows for a less bitter taste.

A wine of the gamay variety produced in the Beaujolais (AOC) region of France, this particular brand is officially released for sale on the third Thursday of November, which has been mandated by French Law.

It is said that just after midnight, a race begins to ship the wine out all around the world as quickly as possible since the wine can’t be kept for a long period and must be rapidly consumed within a few months of its production. Its popularity is also marked by a special ‘Beaujolais Nouveau Day’.