“Clients can find themselves queuing for hours without any real guidance that their documents are correct” DAVE RICHARDSON ON WHY AGENTS SHOULD BE VISA-SAVVY, P48
AIR
FINER PREMIUM AT UNITED AIRLINES United Airlines is upgrading its premium cabin services, starting with a first-class overhaul from March. This will be followed by a revamp of BusinessFirst. The updated first class will include more food choices and new amenities, and it will be rolled out on long-haul flights in Asia and the Pacific.
EMIRATES’ B777 FOR NEWCASTLE Emirates will upgrade its Newcastle service to a B777-300ER on the fifth anniversary of the route in September. This 428-seat aircraft will replace the 278-seat A330-200 that is currently operating on the route.
NEW HEATHROW-GUANGZHOU ROUTE China Southern Airlines is to start flying between Heathrow and Guangzhou. The new route – the first between the UK and China’s third largest city – will commence on June 6 with three flights a week.
HOTELS
£20 A NIGHT BUTLINS BREAKS Butlins is giving agents the chance to take a three or four-night family break at any of its three seaside resorts for just £20 per unit per night. This is based on two adults and two children sharing a Silver self-catering apartment at Butlins Bognor Regis, Minehead or Skegness on a number of dates between March 5 and May 21.
DIVE FOR PEARLS IN DUBAI Jumeirah Group has launched a new pearl-diving experience in Dubai. From March 2, guests will be able to learn more about historic pearling traditions that once provided the main source of income for people in the region. This will be run by the Pavilion Dive Centre at Jumeirah Beach Hotel, in partnership with the Emirates Marine Environmental Group.
Chef Andrew McKee is cooking up a new menu at the Park Hyatt Sydney
PARK HYATT SYDNEY ON THE MENU The Park Hyatt Sydney has reopened after undergoing a complete redesign, which saw it closed for most of 2011. The hotel now boasts updated bar and restaurant facilities, including a new restaurant, The Dining Room, which features executive chef Andrew McKee’s (above) signature dish of Rangers Valley beef brisket served with red and yellow beetroot, horseradish creme and watercress.
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