logo
Air Corps being cut to part-time hours and may soon cease flying due to manpower crisis

Air Corps being cut to part-time hours and may soon cease flying due to manpower crisis

Irish Times5 days ago

Irish military
flight operations are to move to part-time hours at the
Air Corps
headquarters and may soon have to cease entirely, according to senior military sources.
The move will have huge implications for rescue, medical and policing services.
As it stands, an acute shortage of trained air traffic controllers (ATCs) at the Air Corps's only base at Casement Aerodrome in Baldonnel, Dublin, is resulting in moving to a five-day-a week, daytime-only flying schedule.
This includes flights by the Garda helicopters.
READ MORE
The 505 Squadron, which is responsible for air traffic control, is supposed to have 21 personnel but in recent years it has been operating at about 50 per cent capacity.
Five personnel are due to depart shortly for the private sector, necessitating the move to a reduced schedule, which takes effect from June 7th.
Military sources said if just one or two more ATCs depart, Baldonnel will no longer be able to maintain flight operations.
Although the Defence Forces is training junior ATCs, including a group currently studying with a private company in Spain, there will not be enough senior Air Corps instructors to train them on specific Irish systems, sources said.
'Things are on a knife edge. The mood is one of total despair,' said a source.
Several official reports have previously warned a full-time air traffic control function in Baldonnel was not sustainable due to ATCs departing for the higher-paid private sector.
As recently as 2021, a joint Department of Defence and Defence Forces report said urgent measures were needed to prevent personnel from leaving, including retention payments such as those offered to military pilots.
However, these recommendations were not acted on by Government.
Attracted by the higher salaries, many Air Corps ATCs have moved to Weston Airport, the private Dublin facility co-owned by billionaire John Collision.
[
John Collison and other Weston Airport owners invest €18.9m in expansion
Opens in new window
]
Weston is moving to 24-hour flight operations due to the stationing of Coast Guard rescue helicopters there.
The cessation of 24/7 operations at Baldonnel, which was first reported by the Journal website, will significantly impact several agencies, including the Garda and HSE.
In recent weeks, the Garda has been scrambling to make alternative arrangements for its Air Support Unit which operates two helicopters and one surveillance aircraft out of Baldonnel.
Garda management are considering basing the unit out of either Weston, Dublin Airport or Cathal Brugha Barracks in Rathmines. The unit has already started conducting some flights out of Weston.
At least one of the Air Corps's two maritime patrol aircraft, which were recently acquired for €220 million, may operate out of Shannon Airport under contingency plans.
The transfer of operations to private airfields will result in large additional costs, including landing and aircraft parking fees.
Military helicopter operations will also be curtailed as will emergency patient transfers that operate out of Baldonnel. However, sources said pre-planned operations would still be able to proceed.
The move may also affect the Ministerial Air Transport Service, more commonly known as the Government jet.
However, the ageing Learjet is now rarely used by Ministers, who instead use chartered private aircraft for official travel.
Flight operations at Baldonnel have been curtailed twice in the last 20 years due to a lack of ATCs. Previously, pilots were brought in to act as temporary ATCs.
However, it is understood this is unlikely to happen this time.
The crisis comes as Tánaiste and Minister for Defence
Simon Harris
has promised a large investment in the Air Corps, which will soon be renamed the Irish Air Force.
[
Costings sought for massive expansion of Irish military including purchase of fighter jets
Opens in new window
]
This includes the purchase of a military radar system, four new helicopters, one new troop transport aircraft and a complete refurbishment of Baldonnel.
Eventually, combat fighter jets will be acquired to patrol Irish skies, Mr Harris has said.
The Defence Forces and Department of Defence both said they did not comment on operational issues.

Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

More than 150 staff at airport operator Daa earned over €150,000 last year
More than 150 staff at airport operator Daa earned over €150,000 last year

Irish Times

time2 hours ago

  • Irish Times

More than 150 staff at airport operator Daa earned over €150,000 last year

A total of 152 staff at the State-owned airport operator Daa earned above €150,000 each last year, figures show. Official figures also reveal the chief executive at the group, which runs Dublin and Cork airports and other subsidiaries, is not the organisation's highest-paid staff member in 2024. Last year one unnamed person had total remuneration of between €475,000 and €500,000. The company's chief executive Kenny Jacobs received a total package of €374,830. In a statement, Daa said it was a commercial business that received no public funding. It said it had to compete internationally for key personnel. READ MORE Eamon Ryan , then minister for transport, set out remuneration levels for the top earners at Daa in an appendix to a submission sent last summer to a government-appointed pay review for chief executives of commercial state companies. Mr Ryan's submission, which has been released by the Department of Transport , were based on figures for 2023. Those figures showed three staff were paid more than the chief executive, who that year received total remuneration of €347,457. The three were paid between €350,000 and €375,000. The document showed 137 personnel received total remuneration of more than €150,000 each in 2023. Mr Ryan's submission to the senior posts remuneration committee said that 3,864 personnel at Daa group earned less than €50,000, although this included part-time staff. He said remuneration for CEOs varied across international competitors in the aviation sector. Mr Ryan noted the head of Fraport, which runs Frankfurt Airport and has contracts at 30 others worldwide, had a total package of €1.65 million while the head of Aena, the state company that manages 46 airports in Spain, was paid €186,575 in 2023. Daa's annual report for 2024 showed 152 people received €150,000 or more last year. In addition, 88 employees were paid between €125,000 and €150,000, while 187 earned between €100,000 and €125,000. The company said: 'The State does not fund the remuneration of Daa staff, as Daa operates as a commercial business and receives no public funding. 'Aviation is a global industry and Daa competes for talent against other international airports and aviation businesses, as well as international retailers. 'Daa is a multinational commercial enterprise with operations in 14 countries across four continents, with several CEOs and management teams.' The annual report said Mr Jacobs received total remuneration of €374,830 last year – up from €347,457 the previous year. It said this figure included basic salary of €284,235 and pension contributions and other taxable benefits of €90,595 . It said Mr Jacobs did not receive a director's fee. Last month the Cabinet accepted many of the recommendations of the senior post remuneration committee. Minister for Public Expenditure Jack Chambers said the upper limit on any proposed package would be the market rate . However, there would be no backdating of any increases to May 1st of last year, another committee recommendation, and no reintroduction of performance-related bonuses worth up to 25 per cent of salaries, which was also proposed.

Eamon Ryan backed higher CEO pay at some State firms
Eamon Ryan backed higher CEO pay at some State firms

Irish Times

time2 hours ago

  • Irish Times

Eamon Ryan backed higher CEO pay at some State firms

Former Minister for Transport Eamon Ryan urged that Government departments and agencies should have greater freedom to offer more competitive packages including performance bonuses and increments when seeking CEOs for commercial State bodies. Martin Wall reports. Martin also reports that a legal challenge brought by Elon Musk's social network platform against the online safety code introduced by the country's media regulator is scheduled to commence on Tuesday. Twitter International Unlimited Company, which operates X, alleges in High Court proceedings that Coimisiún na Meán engaged in 'regulatory overreach' in its approach to restrictions on certain video content. Cork-based packaging group Zeus has completed bolt-on acquisitions in England and Spain that will add €20 million to its annual revenues, which will be in excess of €500 million this year. Ciaran Hancock has the details. Pizza maker Crust & Crumb is spending €12.5 million on boosting production as it extends a deal with supermarket chain Tesco. As Barry O'Halloran writes, the Ballyconnell, Co Cavan-based company will hire 120 more workers and double the size of its production facility to 7,430sq m after agreeing to supply Tesco with new premium pizza varieties. READ MORE Job numbers in occupations exposed to artificial intelligence (AI) in Ireland have grown 94 per cent since 2019, and the technology is making workers better able to command higher wage premiums, according to a new report from PwC. Colin Gleeson has read the report. Ireland's largest business lobby group, Ibec has called on the Government to increase the amount of public investment into research and development as Ireland drops below the European average for public spend per capita. Hugh Dooley reports. London-based pan-Asian restaurant chain, Tootoomoo is planning an expansion into the Irish retail lunch market following success with J Sainsbury in the UK. Hugh reports. While we may not be too focused on what's happening in Hungary, Hugh Linehan outlines why we should worry about the government there and its plans to control media in the country. In Your Money, there will be plenty of people taking their first job this summer, but what should you expect ?How much should you be paid? Will you be taxed? Fiona Reddan answers these and other questions. Dominic Coyle meanwhile answers a reader question on whether one needs to go to probate to deal with a dead relative's small holding of shares. If you'd like to read more about the issues that affect your finances try signing up to On the Money , the weekly newsletter from our personal finance team, which will be issued every Friday to Irish Times subscribers.

Chef Gráinne O'Keefe: Eighteen months without sugar - ‘everyone asks about chocolate, but yes, I can still eat it'
Chef Gráinne O'Keefe: Eighteen months without sugar - ‘everyone asks about chocolate, but yes, I can still eat it'

Irish Times

time2 hours ago

  • Irish Times

Chef Gráinne O'Keefe: Eighteen months without sugar - ‘everyone asks about chocolate, but yes, I can still eat it'

It has been 18 months since I cut refined sugar from my diet, and it still surprises me how often people bring it up. When I wrote about it for The Irish Times last November, I didn't expect much reaction. I figured it would be one of those personal pieces that quietly disappear into the food section archives, but then people started asking me about it. And not just online. At the restaurant (Mae in Dublin's Ballsbridge) at least once or twice a week, someone comes in and asks, 'How did you do it?' or more often, 'How can I try it?' And the honest answer is that it is simple – but like anything worthwhile, it takes some effort. Giving up sugar initially, I wasn't just ditching biscuits and desserts. It was a full elimination diet. The goal was to figure out what was causing some inflammation and to reset my immune system. Having cooked professionally for 17 years, food has always been a central part of my life. I have also done more allergy and intolerance tests than I care to remember. Skin patches, blood tests, the lot. Nothing conclusive. But by cutting out refined sugar, among other things, something shifted. My skin cleared up, that sluggish post-meal heaviness lifted, and I just felt better. Not supercharged or transformed. Just noticeably better. What shocked me, even as someone who works with food every day, was realising how much sugar is added to products that should not require it. Mayonnaise, spice mixes and sauces – so many shop-bought versions have it right there in the ingredients list. It is not there for preservation. It is just there to enhance flavour and make things more addictive. [ Summer 2025: 100 great restaurants, cafes and places to eat around Ireland Opens in new window ] How to ditch sugar and still enjoy food. This one is a Tarte Tatin. Photograph: Dara Mac Dónaill Quitting sugar was not a gradual process – it was cold turkey, and very deliberately so. I needed to commit properly to figure out what was affecting me. Sugar did not show up on any test results, but when I eliminated it in its refined form, I noticed my body reacted differently. Subtle things disappeared – mild rashes on my cheeks, a flushed feeling not unlike what some people get after a glass of red wine. I wanted to isolate the cause, so I cut out alcohol too, just to be sure. READ MORE What was most interesting and unexpected was how my palate changed. I have never had a sweet tooth. I would happily skip dessert and go straight for the cheeseboard. But when I stopped eating sugar, I began to crave sweetness. Not cake or sweets, but fruit. Natural sugars. Suddenly, dates tasted like toffee. Apples were satisfyingly sweet. My body had adjusted, and I started to enjoy the taste of natural sugar. I began creating recipes that were sweet but did not use refined sugar – things I enjoyed eating that did not upset my system. Date syrup became a favourite. I would soak Medjool dates in water, blitz them into a smooth syrup, and use that to sweeten everything from dressings to desserts. Apple syrup is brilliant too, especially for things like apple tarte tatin. I would cook the apples in orchard syrup with a bit of butter, cream, calvados and vanilla. There are plenty of alternatives to refined sugar – honey, maple syrup, chicory root syrup, coconut sugar, xylitol. Each one has its place and not all of them are created equal. Some are better suited to baking, others work well in sauces. But what they all have in common is that they are not as stripped of nutrients or as concentrated as white sugar. Plus, there are the natural sugars already present in a lot of food – lactose in milk, fructose in fruit. It is all sugar, technically, but when it is part of a whole food, your body processes it differently. For me, that made all the difference. Consider eating two tablespoons of sugar – your body can process it (although you would probably find it too sweet), but if you tried to eat the equivalent amount of sugar by eating only strawberries, you would feel full long before you took in the same amount of sugar. That's the food's natural way of telling us when we have had enough. Concentrating the sugar removes that natural regulator. Sugar-free treats: Medjool dates, stuffed with blitzed peanuts and sea salt, topped with a banana slice, dipped in homemade chocolate, then frozen. It is like a Snickers bar but better. Photograph: Dara Mac Dónaill One of the questions I get asked most is about chocolate – can I still have it? Can I make it? The answer is yes, and yes. Even as a chef, I will admit I used to think chocolate was more complicated to make than it is. The truth is, making chocolate is ridiculously simple. I am not talking about tempering couverture or sourcing Peruvian cacao beans. I mean, every day, eat-it-on-the-couch chocolate. You just need good quality cocoa powder, cocoa butter or coconut oil, a sweetener like date syrup or honey, maybe a pinch of salt and some vanilla, warm the lot and mix. That's it. It sets in the fridge in half an hour, and honestly, it is delicious. Add a splash of milk to make milk chocolate. There is something satisfying about making things from scratch, especially when you thought you could not – and a lot of the time, the idea of it is much harder than the actual process. We have been sold the idea that convenience is everything, but convenience often comes with compromise. That compromise for me was inflammation, fatigue and feeling out of sync with my body. Once I put a little effort into cooking most things myself, I realised how little I was missing out on. If you have 30 minutes and a blender, there is very little you cannot make yourself – date caramel, nut butters, syrups and chocolate; even home-made mayonnaise. Once you do it once, you stop wondering if it is possible. Lately, I have reintroduced some foods to my diet. I eat carbs again – pasta, rice, sourdough bread – usually the ones we make in Mae with just flour, water, and salt, but processed sugar is something I have stayed away from. Not because I am trying to be saintly, but because I just feel better without it. I don't crave it any more. And if I want something sweet, I can make it myself. One of my favourite snacks now is a Medjool date, stuffed with blitzed peanuts and sea salt, topped with a banana slice, dipped in home-made chocolate, and frozen. It is like a Snickers bar but better – really. Sticky, chewy, salty sweet, rich and satisfying and there is no crash afterwards. If you are thinking about cutting sugar, my advice is not to make it a huge deal. Don't overthink it. Start by reading labels. Pick one or two things you usually buy and look for versions without added sugar. Or swap in something home-made if you have the time. Do not aim for perfection – just be curious. Try a few alternatives. You do not need to rewire your entire life overnight, bake your own sourdough or sprout your own chickpeas. You just need to make one small decision at a time. What am I eating today? Is there sugar in it? Can I swap it for something else? That's it. Don't tell yourself you can't. Remind yourself of how many incredible things you have achieved and how small and achievable it will be to remove something from your life that may not be serving you well. What pushed me to commit if I was getting tempted was the idea that sugar is being sneaked into foods you wouldn't expect. If there's anything that's going to spur someone like me on, it's proving to myself that I can't be controlled, including what I consume. For me, removing processed sugar was never about deprivation – it was about feeling like myself again. And even though I am not telling anyone else to do it, I would recommend it, in particular if you have been feeling off and cannot quite work out why. And yes, in case you are wondering, I am still eating dates. Every day. And I still haven't got sick of them. Gráinne O'Keefe is chef-patron of Dublin 4 restaurant Mae Recipe: Apple and Calvados Tarte Tatin (refined sugar free) Serves 6 Ingredients 6 firm eating apples (Braeburn or Pink Lady work well) 3 tablespoons apple syrup (such as Highbank Orchard Syrup) 1 tablespoon Calvados 1 vanilla pod, split and seeds scraped 25g unsalted butter 2 tablespoons cream 1 sheet all butter puff pastry Method Preheat your oven to 200°C (180°C fan). Peel and halve the apples. Core them and set aside. In an ovenproof frying pan or tarte tatin tin, melt the apple syrup and butter gently until combined. Add the vanilla seeds and pod. Let it bubble slightly. Add the cream and Calvados and let it reduce for 2 to 3 minutes until slightly thickened. Remove the vanilla pod. Arrange the apples cut-side up in the pan. Cook on the hob over medium heat for 10 minutes until they begin to soften and caramelise slightly. Roll out the puff pastry and cut a circle just slightly larger than your pan. Lay it over the apples and tuck in the edges. Bake for 25 to 30 minutes until golden and puffed. Let it cool for five minutes before carefully inverting on to a plate. Serve warm with a little extra cream if you like. Recipe: Simple sugar-free chocolate using date syrup Makes one small bar Ingredients 60g cocoa butter 30g unsweetened cocoa powder 2 to 3 tablespoons date syrup (adjust to taste) 1 teaspoon vanilla extract Pinch of sea salt Method Melt the cocoa butter gently in a saucepan over low heat. Once melted, whisk in cocoa powder until smooth. Stir in the date syrup, vanilla, and salt. Taste and adjust the sweetness if needed. Pour into silicone moulds or a lined tin. Chill in the fridge for at least 30 minutes until set. Store in the fridge and enjoy within a week.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into the world of global news and events? Download our app today from your preferred app store and start exploring.
app-storeplay-store