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J2Ski Forum Posts and Replies by andyhull

Messages posted by : andyhull

Neilson/Thomas cook
Started by User in Ski Chatter, 45 Replies
There's already far too little competition in the holiday market. I don't think Thomson/Tui would be permitted to buy them.
I guess any potential buyers are going to wait and see if they go under, get the debt largely written off by the administrators then step in and pick up the pieces.
Bottom line though is if the banks don't bail them out and they go bust, they banks are going to take a big hit. So it's probably in their interests to help.
I hate artificial snow, but it's better than nothing!
Neilson/Thomas cook
Started by User in Ski Chatter, 45 Replies
I wouldn't have booked through them before they reported this.

I used to book through them, but stopped following one or two problems. They weren't geared up for booking big groups (20-50 places). With that many people things change, they wanted to charge every time.
In contrast Skiworld make it all so easy!
Neilson/Thomas cook
Started by User in Ski Chatter, 45 Replies
I hope people do continue to book with them, there are 30,000 jobs on the line.

Annual turnover is £3.4 billion. Staff costs of around a billion. Pre tax loss reported in March of £269M

Drop in share price means business now worth only £87.5M
Neilson/Thomas cook
Started by User in Ski Chatter, 45 Replies
Very glad we're booked up with Skiworld!

Any business of that size in debt to the tune of a billion pounds it at best in for a very rocky future, at worst no future at all.

The next few weeks following these reports will be crucial. If people stop booking with them the business will collapse.
LOTA wrote:I hate it when people use expressions similar to 'the Val D'Iseres of this world'. Does he mean Val D'Isere? If so, say Val D'Isere. Last time I looked there was only one Val D'Isere in a skiing context! Soccer speak, I fear.

Sorry, rant over! :mrgreen:


Spot on! There's only one Val D'Isere!

Ice! Am I doing this right?
Started by User in Ski Technique, 9 Replies
The key bit of what you said is: 'consciously keep weight central, or slightly forward of centre, equal pressure on uphill edges of both skis.'

People get into trouble when they lean into the hill and the edges can no longer bite.

The Face isn't always icy. I've also skied it with perfect 8 inch deep fluffy snow on it. Incredible.
Happy Birthday Wickers
Started by User in Ski Chatter, 17 Replies
snowb4ndit wrote:He's too busy enjoying his day and wearing his new birthday present.





There's no way that's a genuine photo, there's snow on the ground...