logo
HSE says ‘hyperinflation' among factors behind building projects' €26m price rise

HSE says ‘hyperinflation' among factors behind building projects' €26m price rise

Irish Times19-05-2025

'Hyperinflation' is among issues blamed by the
Health Service Executive
(HSE) for a €26 million increase in costs across nine building projects in recent years.
The largest price rise was for a new 98-bed wing of the
Mater hospital
in Dublin, which ended up costing some €9.75 million more than the sum initially approved. The HSE and the Mater hospital say value for money was achieved with this nine-storey trauma building, which opened in April 2023.
The figures, which exclude VAT, were contained in a report submitted to the HSE's audit and risk committee on works contracts greater than €10 million.
Set out in the data, which was provided to
Social Democrats
TD Aidan Farrelly, are projects where the 'agreed final account value' was higher than the 'contract award value approved'.
READ MORE
A HSE statement said it would not be accurate to describe these projects as over budget because these before and after figures do not match.
It said contract figures are 'not a fixed price' and 'provision/contingency is made in the contract for claims where there may be scope changes to the project, service delivery, legislative or socioeconomic issues which may impact on the delivery timelines and the out-turn cost of the project such as inflation, poor weather events, etc'.
The approved contract value of the Mater's Rock Wing was €58.5 million. The agreed final account for the construction of the main ward block, several shell and core spaces and subsequent fit out of nine rooms, ended up at €68.25 million.
A HSE statement said 'the project was sanctioned in 2020 in direct response to the Covid-19 emergency'. It 'went through an accelerated design and contract award process to ensure the infrastructure was provided as swiftly as possible', the statement said. A post-completion examination indicated contract price rises were 'offset by inflationary cost increases' that would have occurred if the project had not been accelerated, the statement said, adding that this shows the HSE secured 'value for money'.
A Mater hospital statement said that 'working closely with its construction and funding partners' it had 'demonstrated good value for money and delivered the Rock Wing on time'.
Other projects with increased costs were a radiation oncology building at University Hospital Galway that cost €33.1 million, up €4.16 million from the contract price; a community nursing unit in Nenagh that was up €3.32 million to €18.12 million; and a ward block at
Mercy University Hospital
,
Cork
that saw a €2.73 million price rise for a final bill of €22.53 million.
A residential care centre in Tuam cost €19.76 million, some €2.38 million more than originally expected, while a critical care unit at
Tallaght University Hospital
cost €15.74 million, up €2.23 million.
The HSE said the average increase across all projects is within 15 per cent of the original contract award, 'which would be within normal contingency expectation for projects of this scale and complexity'. It said the majority of these contracts were carried out 'during a period of hyperinflation in the construction industry'.
The HSE said a Government 'relief' under the
Office of Government Procurement
co-operation framework agreement was applied, which 'entitled contractors to ex-gratia payments to assist in dealing with hyperinflation'. Such payments on these contracts were in the region of €7.5 million, it said. If these ex-gratia payments were excluded the increases are within 10 per cent of the original contract award, it said.
A HSE statement said it adheres to strict national and European Union public procurement procedures when undertaking any capital build works.
Responding to the figures he received, Mr Farrelly described the situation as 'extremely disappointing'.
The TD said he wanted to see 'what the Minister for Public Expenditure brings to the table on curbing financial overruns on capital projects now that infrastructure forms part of that brief'.

Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Tony Holohan ‘full of joy' as he shares news of marriage to Ciara Cronin
Tony Holohan ‘full of joy' as he shares news of marriage to Ciara Cronin

Irish Times

time44 minutes ago

  • Irish Times

Tony Holohan ‘full of joy' as he shares news of marriage to Ciara Cronin

The State's former chief medical officer, Dr Tony Holohan , has said his heart is 'full of joy' after marrying mindfulness therapist and yoga teacher-trainer Ciara Cronin. Dr Holohan married Ms Cronin at the National Maritime Museum in Dún Laoghaire, south Dublin on Saturday. In his 2023 memoir, We Need to Talk, he described her as a 'source of joy and optimism and hope for the future' following the death of his late wife, Dr Emer Feely. Dr Feely, a specialist in public health medicine, died during the Covid-19 pandemic in 2021. READ MORE She had been battling multiple myeloma, a terminal form of blood cancer, since 2012. Her death came while Dr Holohan had become the public face of the State's response to the Covid-19 pandemic in his role as chairman of the National Public Health Emergency Team. He had taken time away from his duties to help care for his late wife, saying he wanted to give 'all of my time' to her and their two children, Clodagh and Ronan. Tony Holohan described the wedding as 'a beautiful day shared with the people we love'. Photograph: Michael Mulcaire Dr Feely died in February 2021, with her wake and funeral being held under the toughest Covid-19 restrictions with church attendance limited to 10 people. He subsequently met Ms Cronin, an accredited mindfulness-based psychotherapist and yoga and meditation teacher and trainer in 2022. He told The Irish Times almost a year later that his late wife hoped for another relationship for him when she was gone. At the time, Dr Holohan spoke happily about developing a 'separate and independent connection' between Ms Cronin and his children and how comfortable they are talking about their late mother. 'It all feels very good and natural,' he said. [ Tony Holohan: 'My wife was slowly dying and would be cut off from her friends and family in the last few months of her life' Opens in new window ] Posting photos online on Sunday of his wedding, Dr Holohan said: 'My heart is full of joy and happiness – a beautiful day shared with the people we love.' Last week, he said he is 'so happy that Ciara and I will spend the rest of our lives together'.

New Covid strain causes 'unusual' symptoms as Irish told to stay home if unwell
New Covid strain causes 'unusual' symptoms as Irish told to stay home if unwell

Irish Daily Mirror

timean hour ago

  • Irish Daily Mirror

New Covid strain causes 'unusual' symptoms as Irish told to stay home if unwell

With a rise in Covid cases once again making headlines around the world, Irish health officials are urging the public to stay at home if they're feeling unwell. A new variant, known as NB.1.8.1, has now been detected in Ireland. According to the World Health Organisation (WHO), the strain first emerged in January and by late April was responsible for approximately 10.7% of global infections, up from just 2.5% a month earlier. The WHO recently added NB.1.8.1 to its official watch list, noting that while the variant may be more transmissible than previous strains, there is no evidence it causes more severe symptoms or illness. The strain has seen a rapid rise in Ireland in recent weeks. According to data from the Health Protection Surveillance Centre (HPSC), the proportion of sequenced Covid samples linked to NB.1.8.1 jumped from 3.7% to 27.3% in the last five weeks. The variant has already become dominant in parts of Asia, including China and Hong Kong, and has also been confirmed in the UK, US, Australia and popular holiday hotspots such as Thailand, Egypt and the Maldives. Doctors are seeing a shift in the symptom profile compared to earlier variants. While previous strains largely caused cold and flu like symptoms, this new variant has been linked to gastrointestinal issues in some patients - which can include nausea, vomiting, diarrhoea, bloating, constipation, abdominal pain and even heartburn. Dr Lara Herrero, Associate Professor and Virology Research Leader at Griffith University, explained: "Common symptoms [of NB.1.8.1] include sore throat, fatigue, fever, mild cough, muscle aches and nasal congestion. Gastrointestinal symptoms may also occur in some cases." Irish people who find themselves unwell with unseasonal cold symptoms or gastrointestinal issues may actually have Covid, according to the HSE. Ireland's public health guidelines remain the same: If you have any symptoms of Covid, stay at home until 48 hours after the symptoms are mostly or fully gone. You should also avoid contact with other people, especially people at higher risk from Covid. The HSE is reminding the public of the wide range of Covid symptoms to look out for. These include:

From Famine to feast: the Irish seaweed revival
From Famine to feast: the Irish seaweed revival

Irish Times

time6 hours ago

  • Irish Times

From Famine to feast: the Irish seaweed revival

My 10-year-old niece, born and raised in Shanghai, snacks on grilled seaweed rolls the way I munched on Sam Spudz smoky bacon crisps when I was her age. My Chinese sister-in-law was raised on the marine vegetable, consuming it daily in soups, sushi and as a light bite between meals. But my brother, despite living in Shanghai for almost 25 years and embracing traditional dishes from hot pot to dim sum, still views seaweed as particularly Asian fare. In Ireland we have struggled to equate the dark, leathery-looking straps of seaweed on our local shorelines with a mineral-rich superfood. And for good reason. It was a Famine food, harvested and hauled from rock pools by starving peasants to boil or dry, then eat. Seaweeds replaced soil vegetables at one of the most catastrophic points in Ireland's history, and that association with desperation and deprivation has been difficult to shake. Prannie Rhatigan, a GP and the author of Irish Seaweed Kitchen, who has been giving seaweed walks, talks and workshops in Sligo for the past 26 years, agrees. She vividly remembers as a child the side eyes and sympathetic looks her father received while harvesting the edible seaweed sleabhac (similar to Japanese Nori) for his family from the local shoreline. Dr Prannie Rhatigan 'People would say to my father: 'I saw you on the shore yesterday ... Times must be tough.' They thought if you were looking for seaweed you couldn't afford to buy a white sliced pan, that you were making do. But at the back of it, they'd be dying for a bit themselves to simmer and eat with onions and potatoes. They wouldn't want to be seen on the beach looking for it, though. My father thought this was hilarious.' READ MORE Rhatigan says Asian people consider seaweed the most nutritious form of vegetation on the planet. 'That's a big reputation for seaweed to live up to, but in my opinion it does.' She eats seaweed every day – sea lettuce, nori, sea spaghetti, dillisk and truffle seaweed – and says she couldn't live without it. [ Seaweed burgers: a new product aims to reduce the meat in burgers while improving their taste Opens in new window ] 'It's like a magic wand in the kitchen. I mix it with some olive oil and a touch of garlic and have it for my 11 o'clock snack, or I pile it on to a rice cracker. I'm making cakes for my daughter's birthday this weekend: chocolate cake and nori is a magic pairing. But I've met plenty of people with packets of seaweed in their larders and great intentions, but they don't know what to do with it; I tell them to snip it into stews.' Despite being a 'powerhouse of nutrients', we're still some way off viewing seaweed as a store-cupboard ingredient, yet mindsets are changing, and harvesting seaweed for culinary and cosmetic use is a burgeoning business in Ireland. Anne O'Hagan founded her seaweed pestos and sprinkles company Ebb & Flow four years ago, and has noticed an enormous spike in interest since. 'Seaweed has gone from a novelty product to mainstream,' she says, adding that this is, in part, thanks to TikTok. 'Young people are hugely interested in seaweed, especially sea moss, since it started trending online.' Ebb & Flow seaweed pesto To date the #seamoss hashtag has more than a billion views on the social media platform, as celebrities and wellness influencers eulogise it as a cure-all for everything from gut health and acne to high cholesterol and lethargy. Rhatigan says that although research into the benefits of seaweed 'isn't really at the races', seaweed is medically proven to be antiviral and to shift phlegm from the chest. Ten years ago, O'Hagan was suffering from serious kidney problems and high blood pressure. She was told to cut out salt entirely from her diet and that's when she became involved in 'the wonderful world of seaweed'. Today she describes herself as a healthy, energetic, curious 60-year-old and her goal is to 'introduce people to this extraordinary superfood'. O'Hagan, who is based in the coastal suburb of Dún Laoghaire, Co Dublin, buys bags of dried seaweed hand-harvested from the Quilty shoreline in Co Clare, where the waters are deeper and colder than on the south Co Dublin coastline, then rehydrates it to make her sprinkles, hummus and dairy-free pestos, which have won two Great Taste Awards from the Guild of Fine Food. Ebb & Flow is stocked in several local fine-food outlets in Dublin such as Cavistons in Glasthule and Robbie's in Goatstown, but O'Hagan still sets up at farmer's markets in Dún Laoghaire and Killruddery House in Co Wicklow because 'there's nothing better than having your customer right in front of you ... When they taste the product, their reaction is extraordinary.' [ Irish seaweed explodes with that undefinable savoury flavour the cool kids call umami Opens in new window ] O'Hagan feels there's a strong enough market here for a more diverse range of seaweed products, and she travelled to Japan in January to investigate how she might broaden her range. 'Seaweed crisps are huge over there, and I'd love to get into the snack market, but I'm not sure the Irish palate is ready for that yet.' Maybe not. Bantry-based Claire O'Sullivan, founder of Wasi, swapped seaweed pesto for seaweed skincare because she felt food was a harder sell. 'I started off making seaweed pesto, but it's more difficult to get it on shelves. People are much happier using seaweed on their skin and hair.' Sligo brand Voya, based in Strandhill, has had enormous success in the wellness arena with its seaweed baths and skincare products; last year it collaborated with luxury airline Emirates on a bespoke fragrance for the airline's first and business class passengers. Claire O'Sullivan and her mother, Margaret O'Sullivan. Photograph: Andy Gibson O'Sullivan grew up harvesting seaweed with her mother and grandmother for their own domestic use as a cough medicine, fertiliser and horse feed. She attributes her lineage of centenarians – her great-grandmother lived to be 103, her grandmother 100, and her mother is healthy and strong and still helps out with the harvesting – in part to their simple diet, which included spring water and seaweed. She trained as a holistic therapist in her 20s, working in spas and on cruise ships all over the world, performing seaweed treatments while making her own body oils. She later qualified as an architect, but coming from a farming background, she found the office 9-5 anathema to her personality. 'I just needed to be outdoors.' Now, instead of fighting traffic, the 45-year-old works in tandem with the tides, harvesting from September to April and taking her cues from the fullness of the moon. 'When there's a full moon or a new moon, the tide goes out a very long way,' she says. 'Sometimes you're up at the crack of dawn and out on the water while everybody else is still asleep. It's a beautiful way to live; it feels so natural.' At a time when storytelling has never been so important to a brand's ability to capture the imagination of consumers, this narrative of saltwater, sea air and moonlit forages is seductive and evocative, which O'Sullivan says is resonating with customers. 'People love the heritage of it all, especially Americans. Many of them remember their own parents talking about Irish seaweed and how great it was.' Wasi began as a cottage industry at the kitchen table, but now O'Sullivan has a dedicated workshop to keep up with demand. She infuses seaweed into barrels of sweet almond oil and jojoba oil, where it absorbs all of the vitamins, minerals and trace elements seaweed is rich in. Wasi sells online and is stocked in Avoca and Meadows & Byrne, and there is interest from Germany, the UK (from the prestigious Royal Botanic Gardens in Kew) and the United States. But O'Sullivan says interest is growing among Irish consumers, too. 'They're specifically looking for Irish seaweed because it's considered a premium product.' Claire O'Sullivan in Bantry. Photograph: Andy Gibson Evan Talty, founder of Wild Irish Seaweeds – one of the country's biggest seaweed success stories, exporting its food, skincare and wholesale products all over the world – agrees. 'There's a demand right now for high-grade seaweed and Ireland is seen as having clean, green, pristine waters,' says the fourth-generation Co Clare harvester. 'The Atlantic is nutrient-dense with untapped waters that are naturally better quality, plus not every country producing seaweed is governed by the same standards and regulations as we are. Our seaweed is seen a bit like our exports of beef and dairy.' Talty believes the demographic of people who love to cook and eat seaweed is still quite niche, so the company is transitioning from food into food ingredients and nutraceuticals such as electrolyte drinks and nutritious gummies. 'We're moving away from selling packets of seaweed and saying to people, 'See what you can do', to creating an everyday product that everybody uses.' Sea moss capsules and seaweed smoothie blends are already available on the website. The company is expanding its facilities too – the difficulty it faces is not demand but labour. 'Hand-harvesting is hard work and our average worker is mid-40s to early-50s. West Clare isn't a hotspot for attracting young talent and we're competing against local industry and tourism.' To encourage the next generation of harvesters and entrepreneurs, Rhatigan says education is key. She also believes seaweed should be among the gifts given to foreign dignitaries along with the Aran jumper and pint of Guinness. 'We're an island, for goodness sake. We should be promoting the amazing biodiversity of rich seaweeds and their fabulous-tasting profiles,' she says. We may not be there yet, but seaweed has become the beating heart of businesses up and down the country and at a time when quality, authenticity, sustainability and traceability are culinary and cosmetic buzzwords. The future looks bright for Irish seaweed, despite its dark past.

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