That’s
Era of excellence
FRESH PERSPECTIVES WITH CONRAD DUBLIN’S NEW GM
REELING IN THE YEARS
Challenges in 2024 and high hopes for the year ahead
Setting the standard at LYRATH ESTATE
HOW it’s DONE
An industry
in flux
Rising costs impact Ireland’s traditional hospitality experience
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Now in their 35th year, the Virgin Media Business Gold Medal Hotel Awards are recognised as the leading independent awards programme for the Irish hospitality industry. Judged by industry experts, the awards recognise and reward excellence in hospitality across the island of Ireland. These awards encourage and applaud hotels, restaurants, guest houses, spa and leisure facilities, as well as individuals and teams, that achieve the highest standard of product and service in the industry. visit
AWARDS
Castle Leslie Estate and Peter Caviston were the big winners at this year’s Good Food Ireland Awards
SALARY GUIDE
Hospitality businesses are struggling to maintain high standards, writes Shane McLave
INGREDIENTS
This summer, Shannon Di Cola Schiano transformed a radish harvest into “green gold”
TALKING TO
Emma Jayne Eaton, General Manager, Lyrath Estate
The new GM at Conrad Dublin on leading the hotel into an era of excellence
“Our culture at Lyrath is about creating a place where our team feels valued and supported. Our sta are the heart of what we do and we want them to feel like they’re part of a family, not just a workplace. We’re really proud to have been named one of the ‘Great Places to Work’ and to win the Best Employer Award at the Kilkenny Business Awards in 2023.”
OPINION
Industry leaders give their take on the year that was and their predictions for the one that’s almost upon us 20
MEMORABLE MEAL
Laura Rosso on a meal in Sao Paulo and bringing the same feeling of love into her own restaurant 17
Editor: Denise Maguire
Creative Director: Jane Matthews
Art Director: Lenny Rooney
Stock Photography: iStock
Infographics: www.flaticon.com
Production: Claire Kiernan
Sales Director: Trish Murphy
Managing Director: Gerry Tynan
Chairman: Diarmaid Lennon
Editor’s View
Welcome to issue 10 of Hotel & Catering Review 2024
The female-led management team at Kilkenny’s Lyrath Estate run a tight ship. General Manager Emma Jayne Eaton has created an environment where the team feels valued and supported, while guests benefit from a high level of training and a commitment to delivering top-notch hospitality. Sales & Marketing Director Caitriona O’Mahony joined the team in 2022 and her ambition is to drive growth in both domestic and international markets, while exceeding guest expectations. For more on Lyrath Estate and plans for 2025 and beyond, turn to page 15.
Published by: Ashville Media, Unit 55 Park West Road, Park West Industrial Estate, Dublin 12, D12 X9F9. Tel: (01) 432 2200
ISSN: 0332-4400
All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate. The publishers cannot, however, accept responsibility for errors or omissions. Reproduction by any means in whole or in part without the permission of the publisher is prohibited. © Ashville Media Group 2024. All discounts, promotions and competitions contained in this magazine are run independently of Hotel & Catering Review. The promoter/ advertiser is responsible for honouring the prize.
Also in this issue, we take a look at the winners at this year’s Good Food Ireland Awards. Peter Caviston and Castle Leslie Estate were the standout winners at the event, along with Brogan’s Butchers in Athboy, Co Meath who took home the award for Shop of the Year. On page 12, the new GM at Conrad Dublin Lynn McLaughlin talks about leading the hotel into a new era of excellence and the impact the increased VAT rate has had on businesses. With the industry witnessing regular closures, the higher VAT rate is making it difficult for premises to sustain margins and staffing levels.
On page 18, hotel general managers and hospitality business owners talk about the challenges and opportunities they faced in 2024 and what the coming year may hold. In early 2025, Damien Garvey at Synge & Byrne is opening a new flagship site in Blanchardstown Shopping Centre, a premises that’s been almost four years in the making. Patricia Roberts at No. 1 Pery Square found 2024 to be a challenging 12 months. She talks about the decimation of the domestic leisure market and the increased cost of doing business. Finally, the g Hotel’s GM Bastien Peyraud talks about focusing on delivering enhanced experiences and better value for money, despite the challenges faced by the industry.
As always, there’s plenty to enjoy in this issue. If you have any thoughts or opinions on this month’s content, please do drop us a line.
Denise Maguire
Email: denise.maguire@ ashvillemediagroup.com
www.hotelandcateringreview.ie | info@hotelandcateringreview.ie @HC_Review | facebook.com/hotelandcateringreview
Editor: Denise Maguire
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MAJKEN BECH BAILEY LAUNCHES BÆK
Sommelier Majken Bech-Bailey has launched BÆK, a new range of non-alcoholic wine alternatives. Her interest in creating sophisticated alcohol-free options began earlier in her career at Henne Kirkeby Kro, the two-Michelin star restaurant in her home country of Denmark, before moving on to Norway’s three-Michelin star Maaemo. In Ireland, she first
became known for her non-alcoholic pairings at Aimsir. BÆK is specifically crafted for pairing with food, with a multi-layered flavour profile that mirrors wine’s length on the palate, its complexity and its full-bodied character. The initial launch includes MELLOW, a non-alcoholic alternative to white wine, with a gentle, honeyed flavour, drawing inspiration from a light
oak Chardonnay with the sweetness of a Sauternes. INTRICATE is a nonalcoholic red wine alternative, a rich, complex blend featuring aronia berries that provide a tannic structure. Balancing between the depth of a Bordeaux and the fruity richness of a Cabernet Franc, it’s designed to be savoured slowly for a unique experience.
GALGORM COLLECTION ACQUIRES GALGORM CASTLE ESTATE AND ROE PARK RESORT
CHRISTMAS AT THE MERRION
Galgorm Collection has announced a £50 million investment in the region’s hospitality and tourism sector following the acquisition of two properties in the region – Galgorm Castle Estate in Ballymena and Roe Park Resort in Limavady. In addition to acquiring both properties, Galgorm Collection has committed an additional £22 million to enhance the properties and estates over the next five years. At Roe Park Resort, guests will experience an enhanced family-friendly atmosphere, continued improvements to its golf offering and a new bespoke adult-only spa. Meanwhile, golf enthusiasts can look forward to significant developments at Galgorm Castle Estate, with the aim of transforming its golf course into the top parkland course in Ireland.
This festive season, The Merrion is offering guests a series of curated experiences including Art Afternoon Tea, inspired by the work of famous artists such as J.B Yeats, William Scott and Louis Le Brocquy. ‘Dine and Dream at The Merrion’ includes a one night stay in a double room in the Garden Wing, a three-course dinner from the house menu in the Garden Room restaurant and a full Irish breakfast before departure. The Merrion’s ‘New Year's Eve Celebrations’ include a stay in a luxurious room, a bottle of champagne on arrival and a dinner specially curated by Executive Chef Ed Cooney. Kids are catered for with ‘Twixmas’, a winter family getaway where children can order free of charge from the in-room children’s menu.
THE EUROPE WELCOMES BACK BERTIE BEAR
This Christmas, The Europe Hotel & Resort has welcomed back Bertie Bear and his cousin Charlie Bear who always stay at the five-star hotel for the festive season. As well as the family getting together, the two cousins like to do something to help others and this year, they’re supporting Youth Suicide Prevention Ireland (YSPI). Charlie Bear is the best festive house guest and can be purchased for €30 at the hotel, with all proceeds going to the charity. Those who purchase a Charlie Bear will also be entered into a draw to win an overnight stay at The Europe Hotel & Resort for two people sharing.
To purchase Charlie Bear and donate to Youth Suicide Prevention Ireland, go to https://bookings.theeurope.com/giftvouchers/categories
APPOINTMENT
Westport Estate has announced the appointment of Ciaran Reidy as General Manager of The Grace at Westport Estate, the estate’s new hotel set to open in early 2026. Ciaran has a background in luxury and heritage hospitality, having led properties such as The Johnstown Estate and Lough Rynn Castle. His reputation for elevating guest experiences and fostering strong team cultures align with Westport Estate’s mission to honour the estate’s history, while offering an inviting environment. Founder and former CEO of Dalata Hotel Group Pat McCann has also joined the board of Westport Estate as a NonExecutive Director. With over 50 years in the hospitality industry, McCann’s expertise will be instrumental in shaping the strategic direction of Westport Estate.
YEATS COUNTRY HOTEL ON THE MARKET FOR €7M
Yeats Country Hotel in Sligo has been placed on the market by Savills Ireland, with a guide price of €7 million. The 4-star hotel features 98 bedrooms, an ocean front location with views of the Wild Atlantic Way, two dining options, a spa and a leisure centre with an 18m swimming pool.
LES CLEF D'OR AT FOTA ISLAND
In November, Fota Island Resort hosted the Irish Executive Committee of Les Clef d'Or, who welcomed members of the Executive Committee of Great Britain. Head of Concierge at Fota Island Resort, John Coleman, joined Les Clef d'Or Ireland in 2021 and last year was elected as Secretary of the Les Clefs d’Or Irish Society. For this year’s event, John organised a host of activities for the group upon their arrival, including trips to the Jameson Distillery, the Queenstown Experience at The Cobh Heritage Centre and Spike Island, as well as a private dinner in the hotel’s restaurant, The Cove, prepared by Head Chef Eoghan O’Flynn.
Les Clef d’Or Ireland members were joined by the Great Britain Executive Committee members including President Toru Machida from The Cadogan, A Belmond Hotel, London and Vice President Binoy Nair from St James Court.
PATRICK J RIGNEY INVESTS IN NEW BREWERY
Founder of Drumshanbo Gunpowder Irish Gin, Patrick J Rigney has invested in Changing Times Brewery, the newly launched brewery in Glasnevin, Dublin backed by the families behind some of Dublin’s best known pubs. He will join the brewery as Chair, with his involvement bringing its total investment to over €2 million. The idea for the brewery came from listening to feedback from customers over the years, which led to detailed discussions between the publican families on creating their own brewery. As well as Patrick, the brewery is backed by brewer Shane Long, publican Benny McCabe and the publican families behind The Ferryman, The Palace, The Long Hall, The Swan, Darkey Kellys, The Bankers, Arthur Maynes in Donnybrook, Devitts, Doheny & Nesbitts, Sheehans, Lemon & Duke, The Bridge 1859, The Blackrock, The Bank and McSorleys.
THE ROSE HOTEL’S MAUD DOWD IS KERRY EMPLOYEE OF THE YEAR
Maud Dowd, Receptionist at The Rose Hotel in Tralee, has been named Employee of the Year 2024 by the Irish Hotels Federation (IHF) Kerry Branch. Mark Sullivan, General Manager at The Rose Hotel, said: “We are thrilled and immensely proud of Maud for winning this prestigious award. Everyone who knows Maud will not be one bit surprised; she is a fantastic employee and so popular with guests and colleagues alike.” Maud will now represent Kerry at the Irish Hotels Federation National Employee Awards, which will take place in Spring 2025.
K CLUB IS FIRST HYDRO-POWERED FIVE-STAR HOTEL
The K Club in Co Kildare has harnessed the power of the River Liffey to become the first hydro-powered five-star hotel in Ireland. Originally installed more than a century ago, the generator supplied electricity to Straffan House (the original house at the heart of what is now The K Club Hotel) for over 60 years.
To meet the energy demands of the hotel, the weir located along The K Club’s mile-long stretch of the River Liffey needed modernising. Michael Fetherston, owner of The K Club, enlisted the help of Eco Hydro to restore and improve the structure. The advanced Eco Hydro unit, which replaces the old equipment, achieves 92% efficiency. The new generator will now produce 90 kW of continuous power when in operation, which represents over 70% of the total energy requirements of the hotel.
Pictured are Mark Sullivan, General Manager, The Rose Hotel; Maud Dowd; Brian Lawlor, Chairperson IHF Kerry Branch; and Susan Kelly, HR Manager, The Rose Hotel
Family members of some of the publicans behind Changing Times Brewery, with Patrick J Rigney
CASTLEMARTYR RESORT JOINS VIRTUOSO
Castlemartyr Resort has been accepted into Virtuoso’s portfolio of luxury travel partners, comprising 2,300 preferred suppliers across 100 countries. According to Brendan Comerford, General Manager at Castlemartyr Resort, inclusion in Virtuoso will present new sales and marketing opportunities to the network’s travel advisors and clientele.
“The reputation Virtuoso member agencies have for outstanding dedication to their clients is a perfect fit with our own bespoke approach to service. Now that we’re part of this renowned network, we look forward to offering Virtuoso advisors and their clients the special amenities, values and experiences that surpass their expectations,” said Brendan.
COCKTAIL TASTING AT BAR 1661
BAR 1661 has launched a 28 course cocktail tasting to showcase its recently launched cocktail menu, ‘We Call this Power’. Each cocktail is a celebration of the partner businesses, brands and people that make BAR 1661 what it is today. The cocktail equivalent of a fine dining tasting menu, guests at "BAR 1661 Experiences" are greeted with the bar's signature Belfast Coffee. Drinks are then served as comparative flights of 2, 3 and 4 serve courses, in mini-format with matching glasses, ice and garnishes. A flight of mini non-alcoholic cocktails are served during a break in courses, with a shared table of bar snacks.
MIDLANDS PARK SCOOPS PRESTIGIOUS AWARD
The Midlands Park Hotel in Portlaoise has been named Overall Hotel of the Year for the second consecutive year at the annual Midlands 103 Hospitality Awards. General Manager George Leahy said: “It is an immense honour to be recognised as Overall Hotel Of The Year at the Midlands 103 Hospitality Awards. They create an exceptional workplace each day. My sincere thanks go to our remarkable team for their commitment, and, of course, to our guests, without whom this recognition would not be possible.”
George Leahy, General Manager with his team from Midlands Park Hotel
GRINDSTONE OPENS IN DUBLIN’S DOCKLANDS
Grindstone Speciality Coffee has opened a second location in Dublin’s new Docklands development, Dublin Landings. The café, which has its roots in Dundrum, serves a selection of 3fe Coffee alongside guest roasters like Blind Monkey and toasted sandwiches from Greenville Deli, food from Margadh, Medialuna, Village Dairy and Goat’s Oats. “The new Dublin Landings is brimming with energy and potential and we hope to play a key role in its rejuvenation. Expanding from our Dundrum roots to this new hub is a huge milestone for us and we’re committed to bringing the same high standards and community focus that made Grindstone a beloved part of Dundrum,” said Grindstone Founders Simon Moore and Erwin Pollard.
NEW CONFERENCE CENTRE AT THE JOHNSTOWN ESTATE
CORK COFFEE HOUSES SHINE AFTER DARK
Community spirit was high at Cork city’s independent coffee houses recently, as they transformed into lively night-time venues for Coffee House Lates. This pilot initiative brought a fresh energy to Cork’s night-time economy, showcasing the city’s unique coffee (and tea) culture through free events such as coffee tastings, live music, art exhibitions, community events and festive activities. Premises that hosted an event included Nádúr Deli, with attendees entertained with live jazz and treated to a festive ferments demo by Ivo from Terra Ignis. Cafe Moly delighted coffee lovers with a global tasting experience, offering four complimentary taster cups of coffee from around the world.
The Johnstown Estate has launched The Forde Suites, its new state-of-the-art, €9 million standalone conference centre. The new facility can cater for groups of all sizes, including large conferences with up to 1,000 delegates and will create an additional 50 jobs at the hotel. Anthony Smiddy, Group General Manager at The Johnstown Collection, said: "The launch of The Forde Suites cements The Johnstown Estate's position as a key player in the business tourism sector in Ireland. We take immense pride in the exceptional facility we have created and our expert team is excited to collaborate with both existing and new corporate clients to deliver unforgettable events in a remarkable setting."
Owners Simon Moore and Erwin Pollard with Area Manager Magda Niedbalka
Good Recognising
Castle Leslie Estate and Peter Caviston were the big winners at this year’s Good Food Ireland Awards
The winners of the Good Food Ireland Awards in association with FBD Insurance were revealed at an awards ceremony at The K Club in November. Guests were treated to a five-course dinner designed by The K Club’s Executive Chef Gary O’Hanlon which featured Thornhill Duck, Garryhinch Mushroom, John Stone Fillet of Beef and The K Club’s honey from its own hives.
“The Awards celebrate businesses at every layer of Ireland’s food and drink industry”
The Awards celebrate businesses at every layer of Ireland’s food and drink industry, from primary producers, manufacturers and chefs, to shops, hotels, tourism experiences and restaurants. The overall Supreme Award of The Year went to Castle Leslie Estate in Co Monaghan, while this year’s recipient of the Lifetime Achievement Award was second-generation fishmonger Peter Caviston of Caviston’s Seafood Restaurant & Food Emporium in Glasthule. Over the years, Peter’s commitment to sourcing sustainable, high-quality ingredients has helped champion the exceptional food produced across Ireland, from the sea to the land, and encouraged both locals and visitors to explore Ireland’s diverse food culture.
The award for 4 Star Hotel of the Year went to Kelly's Resort Hotel & Spa, while the Master Smoker behind Ummera Smoked Products in Cork, Anthony Creswell, was recognised for his Outstanding Contribution
to Food Production, following his retirement from the 50-year-old family business. The award honoured Anthony for his family’s significant contribution to the Irish food scene and for his unwavering commitment to traditional smoking methods, sustainability and local sourcing.
Brogan’s Butchers in Athboy, Co Meath took home the award for Shop of the Year. Providing customers with a true farm to fork experience, with an EC approved abattoir, third generation Brogan’s is a deserving recipient of this award. The O’Neill Family of Mountain View, Kilkenny took home Food Innovator of the Year for its third-generation, multi-faceted family business. Twenty-five years ago, Mountain View started as a farm before evolving into a golf course and then to a restaurant and wedding venue, glamping
Kelly's Resort Hotel & Spa and Margaret Jeffares, Founder, Good Food Ireland
Castle Leslie Estate
All the Winners
5-Star Hotel of the Year - The Merrion
Culinary Haven of the Year - Castle Leslie Estate
4-Star Hotel of the Year - Kelly’s Resort Hotel & Spa
Restaurant of the Year - An Port Mór
Hotel Restaurant of the Year - Forbes Street by Gareth Mullins, Anantara The Marker
Café of the Year - The Silver Restaurant at Newbridge Silverware
Pub of the Year - The Lifeboat Inn
Shop of the Year - Brogan’s Butchers
Agri-food Sustainability Award - Brooke Hall Estate
Tourism Hospitality Sustainability AwardGrow HQ
Meat Producer of the Year - Kelly’s of Newport
Fruit & Vegetable Producer of the YearKearns Fruit Farm
Fish & Seafood Producer of the YearRealt na Mara Shellfish
Drinks Producer of the Year - Long Meadow Cider
Dairy Producer of the Year - Freezin’ Friesian
“Peter's commitment to sourcing sustainable, high-quality ingredients has helped champion the exceptional food produced across Ireland, from the sea to the land”
Sweet & Savoury Producer of the YearLeahy Beekeeping
Bakery & Chocolate Producer of the YearThe Chocolate Garden of Ireland
Overall Producer of the Year - Kelly’s of Newport
Food Innovator of the Year - The O’Neill Family
Excellence in Food Tourism AwardBurren Smokehouse & Visitor Centre
Outstanding Contribution to Food ProductionAnthony Creswell, Ummera Smoked Products, Cork
Lifetime Achievement Award - Peter Caviston, Caviston’s Restaurant & Food Emporium
Supreme Award of the Year - Castle Leslie Estate, Monaghan
and food and craft market. Despite its growth, the O’Neill family have stayed true to their family values, ensuring that every guest experiences the warmth and spirit of a familyrun business.
Food Lovers Choice Award
Wild Atlantic Way - Fitzgerald’s Woodlands House
Hotel & Spa, Limerick
Ireland’s Ancient East - The Glenroyal Hotel, Kildare
Ireland’s Hidden Heartlands - Kilronan Castle
Estate, Roscommon
Dublin - Corrigan’s Butchers, Drumcondra
The Good Food Ireland Overall Producer of The Year was awarded to third generation artisan butchers Kelly’s of Newport, Co. Mayo, whilst there were two Sustainability Award winners – Brook Hall Estate & Gardens, Derry for strong sustainable practices in farming and GROW HQ in Waterford for its continuous development and implementation of sustainable practices.
Northern Ireland - Culloden Estate & Spa, Down
Peter Caviston, winner of the Lifetime Achievement Award
Michael Brogan receiving the award for Shop of the Year
Fitzgerald's Woodlands House Hotel & Spa
An industry in flux
Hospitality businesses are struggling to maintain high standards amid rising operational costs, which may lead to the potential closure of beloved establishments, writes Shane McLave
RISING OPERATING COSTS AND MINIMUM WAGE INCREASES
Starting January 1st 2025, the minimum wage in Ireland will rise to €13.50 per hour, adding significant costs for employers, especially in the labour-intensive hospitality sector. This wage hike, coupled with mandatory increases in sick pay, PRSI contributions and pension auto-enrolment, places additional strain on businesses. Many establishments already operate on thin profit margins and these increased labour expenses are expected to result in more closures. Between September 2023 and October 2024, over 700 hospitality venues shut their doors due to escalating costs, underscoring the sector’s financial fragility.
IMPACT OF VAT AND LACK OF GOVERNMENT SUPPORT
The VAT rate for hospitality remains at 13.5%, a decision that has negatively impacted the industry. Advocacy groups such as the Restaurants Association of Ireland and the Vintners Federation have lobbied for a reduction back to the previous 9% rate, arguing that this would relieve financial pressure and help sustain jobs. Despite industry protests, the government has yet to take action, leaving hospitality businesses without crucial relief amid rising operating expenses.
THE RETURN OF CASH IN HAND AND BLACK MARKET RISKS
With the cost of living and employment expenses at record highs, many establishments are resorting to “cash in hand” payments, driving a resurgence of the black market. This trend poses a serious risk to the economy, undermining legitimate businesses and without government intervention, could worsen – leading to worker exploitation and diminished job security.
TECHNOLOGY REPLACING HUMAN TOUCH
To cut costs, many hotels are increasingly implementing technology solutions like online check-ins, check-outs and in-room tablets for booking meals, spa treatments and other services. While these innovations improve efficiency, they can detract from the personal touch and warmth that visitors expect from Irish hospitality. The shift toward automation and digital interaction, while beneficial for profit margins, challenges the traditional appeal of Irish hospitality, which relies heavily on faceto-face engagement.
THE RISE OF STAFFING AGENCIES
To adapt to fluctuating staffing needs and avoid the costs associated with permanent employees, many hospitality businesses are turning to staffing agencies. These agencies provide trained, compliant workers, enabling establishments to adjust staffing levels based on demand. Agency staff also help reduce recruitment costs, saving time on job ads, CV screening and initial interviews. This flexibility has become a valuable asset, particularly for businesses trying to maintain high service standards while reducing overhead costs.
SALARY ADJUSTMENTS AND EMPLOYEE RETENTION STRATEGIES
“To counteract turnover, many employers
are
offering
minor salary bumps alongside additional benefits and flexibility, though these measures are challenging in a service-oriented industry”
In response to rising labour costs, the hospitality industry has seen significant changes in wages across various roles. Entry level and supervisory positions are experiencing salary adjustments, while management salaries have largely remained flat. In 2025, for example, kitchen porters can expect an average annual wage of around €28,000 – slightly above the minimum wage threshold. Chefs de partie can anticipate earnings between €38,000 and €42,000, depending on the setting. To counteract turnover, many employers are offering minor salary bumps alongside additional benefits and flexibility, though these measures are challenging in a service-oriented industry.
FUTURE
OUTLOOK – SMALLER MANAGEMENT TEAMS AND OPERATIONAL CHANGES
As the hospitality industry continues to evolve, a few key trends are emerging. Many businesses are shrinking their management teams and narrowing the salary gap between entry-level and supervisory roles. Additionally, establishments are increasingly adopting live-in positions for employees, closing on select days, reducing menu selections and investing in self-service and automation. While these changes aim to streamline operations and manage costs, they may further alter the traditional hospitality experience in Ireland.
Shane
McLave is Managing Director at Excel Recruitment
INGREDIENTS
Earlier this year, SHANNON DI COLA SCHIANO transformed a bountiful radish harvest into what she describes as ‘green gold’
Working in a restaurant that has a farm producing the freshest, most stunning ingredients, I find it hard to pick just one. Our ethos is to fully respect the hard work that Joe and nature has put into the beautiful veggies that we get in the door every week, so waste is not an option. With that, the crew puts a great emphasis on pickling, preserving, fermenting and dehydrating every morsel. During the summer, we had a bountiful radish harvest and as you can imagine, we utilised them in every way. We made kkakdugi and so we pickled, confit and made kimchi but it was the leaves that I particularly fell for. When dehydrated and blended into a powder, they give a beautiful, earthy matcha flavour. With this, our farm 'matcha' dessert was born! It took pride of place on our menu for as long as our leaves were in stock. Paired with a local blackcurrant cheong that can only be described as a fermented raw jam, it became my favourite ingredient and I eagerly await the next radish season so I can stock up on what’s now considered my "green gold".
Ingredients
• 1kg radish leaf
• 1 litre cream
• 80g sugar
• 6 gold leaf gelatine
• 1 earl grey teabag
• 1 orange zest
Radish “matcha” sponge
• 3 eggs
• 110g melted butter
• 80g sugar
• 180g flour
• 3 heaped tbs radish leaf powder
Blackcurrant cheong
• 500g blackcurrant
• 500g sugar
Roast white chocolate
• 200g white
Radish 'matcha’ panna cotta
Method
• The cheong is a fermented syrup. We usually make this at least a week in advance. Mix the fruit and sugar well together, put the mix into a sterilised kilner jar, allow to ferment in a stable environment for a week, burping the jar every day to avoid any crazy sugary explosions!
• Dehydrate the washed radish leaves until completely dry and blend in a thermomix/ robocoupe/pestle + mortar.
• For the panna cotta, we steep the cream with the earl grey teabag and orange zest overnight.
• Strain the cream into a pot and bring to just boiling point.
• In the meantime, bloom the gelatine leaves in icy cold water. When softened, add the gelatine and sugar to the cream, mix well until it's all dissolved and add five big heaped tbs of the radish powder and mix well until it has completely incorporated.
• Pass through a fine sieve into moulds or desired containers, set for at least three hours.
• For the sponge, put all ingredients into a thermomix/robocoup until it becomes a batter consistency.
• Pour the mixture into a syphon and charge it three times.
• Fill three paper cups half way with the sponge mix from the syphon and microwave for 1 minute. When done, turn the cups upside down and allow the sponge to cool and rest.
• For the roast white chocolate, put the chocolate on a parchment lined baking sheet and roast in the oven at 120c until sandy brown. Cool and blend into a crumble.
has incorporated.
To assemble 1 big, heaped spoon of the fruit from the cheong, 3 big spoons of the panna cotta, 3/4 slices of the sponge, a good drizzle of the syrup from the cheong, a sprinkle of the roast white chocolate crumble and a dusting of the radish powder through a fine sieve. Voila!
Shannon Di Cola Schiano is Head Chef at Dela Restaurant in Galway’s westend
chocolate
The new GM at Conrad Dublin on leading the hotel into an era of excellence
Talking to... Lynn McLaughlin
WHAT’S YOUR PREVIOUS EXPERIENCE IN THE INDUSTRY?
I began my hospitality career as a front office receptionist at Forte Crest Hotel in Glasgow city centre. That role set the foundation for my dedication to exceptional guest service. Since then, I’ve built 30 years of experience with brands like IHG, Choice and Dalata Hotel Group, holding roles in front office, revenue, rooms division, and sales & marketing, eventually moving into general management. My journey has spanned from refurbishing and rebranding projects to opening new hotels, all of which have equipped me with a comprehensive understanding of the industry.
WHAT ARE YOUR AMBITIONS IN YOUR NEW ROLE?
My ambition is to lead Conrad Dublin into a new era of excellence by blending Dublin’s cultural heritage with modern luxury, synonymous with the international Conrad brand. I aim to enhance the guest experience with fresh perspectives and build a thriving workplace where exceptional service, sustainability and innovation come together to create unparalleled moments for our guests.
WHAT’S THE DIFFERENCE BETWEEN MANAGING A FIVE-STAR PROPERTY AND A FOUR-STAR HOTEL?
While both settings require a focus on delivering an exceptional guest experience, a five-star property demands a deeper commitment to personalisation and anticipatory service. Guests expect an elevated level of intuition and care that reaches new standards, so we aim to create truly unforgettable experiences that align with a luxury brand like Conrad.
WHAT DO YOU LIKE ABOUT THE INDUSTRY? IS THERE ANYTHING YOU DISLIKE ABOUT IT?
I love the vibrancy and diversity of the hospitality industry, particularly the ability to create memorable experiences and the daily satisfaction of leading a highly engaged team. I dislike the poor reputation that can be associated with careers in hospitality; there are so many excellent companies, many that I have worked for who are leading the way in employee experience and benefits, where the advancement opportunities are endless.
WHAT ARE THE BIGGEST CHALLENGES TO RUNNING A HOTEL TODAY?
The industry faces several challenges, from managing post-pandemic operational shifts to navigating increasing costs. For luxury hotels,
maintaining consistent, high-level service amidst these pressures requires a resilient, supported team and a strong focus on guest satisfaction. Additionally, balancing sustainability with luxury standards is increasingly crucial and something not to be underestimated.
HOW MUCH OF AN IMPACT HAS THE INCREASED VAT RATE HAD ON THE INDUSTRY?
We are disappointed following the announcement of Budget 2025; despite clear evidence of the increased VAT rate’s impact, the decision to maintain it at 13.5% is disheartening. Hospitality businesses are facing considerable operational challenges and the unchanged rate compounds daily cost pressures, making it difficult to sustain margins and staffing levels. The industry is witnessing regular closures, which erodes the unique appeal of Ireland’s tourism proposition and weakens the country’s hospitality sector overall.
DO YOU THINK ENOUGH IS BEING DONE BY THE GOVERNMENT FOR THE HOSPITALITY INDUSTRY?
While I understand the broader need for economic policy, the measures announced in Budget 2025 fall short of providing meaningful relief to the hospitality sector. Hospitality is essential to Ireland’s economy, yet the lack of targeted support in the budget does not address the growing commercial pressures that businesses face. It’s concerning to see that these challenges continue without adequate government intervention to bolster this vital industry.
WHAT’S THE BIGGEST LESSON YOU’VE LEARNED IN YOUR CAREER SO FAR?
One of the most important lessons I’ve learned is that the impact of a highly engaged team on guest satisfaction is immense. The success of a hotel truly depends on the dedication and morale of its staff and this should never be underestimated.
HAVE CUSTOMER EXPECTATIONS CHANGED OVER THE YEARS?
Customer expectations have evolved, particularly around personalisation and the desire for unique, culturally resonant experiences. Today’s guests expect a seamless blend of luxury, intuitive and personalised service and local authenticity, which is particularly fitting for Conrad Dublin as we seek to blend modern luxury with Dublin’s rich cultural heritage.
“My ambition is to lead Conrad Dublin into a new era of excellence by blending Dublin’s cultural heritage with modern luxury, synonymous with the international Conrad brand”
TBUCKLEUp
Greg O’Shea has been announced as the new ambassador for Coca-Cola’s 20th Designated Driver Campaign
his Christmas, TV presenter and former Olympian Greg O’Shea has teamed up with Coca-Cola HBC and its brand partner, The Coca-Cola Company, to celebrate the 20th anniversary of the Designated Driver campaign, which is rewarding drivers who ensure their friends and family get home safely during this festive season. With road safety remaining a top priority, the Designated Driver campaign is more important than ever before.
As part of Designated Driver’s 20th anniversary Coca-Cola has partnered with TV presenter, Olympian, Ironman (to name a few), Greg O’Shea, to showcase the importance of being the designated driver for your friends and family this Christmas. While traffic related fatalities are slightly reduced in 2024 vs 2023 (149 vs 164), Greg hopes to take the wheel and push the Designated Driver message home to young people across Ireland.
Paula Hilman, Assistant Commissioner at An Garda Síochána, said: “An Garda Síochána do not want to spoil anyone’s festive fun, but neither do we ever want to be on a family’s doorstep to deliver the horrific news that their loved one has been killed or seriously injured in a road traffic collision. Unfortunately, this time of year can see an increase in collisions and driving under the influence of alcohol severely impedes a person’s ability to drive safety. Drink driving is all too often a factor in serious and fatal collisions on Irish roads. We urge everyone to simply not take the chance of getting behind the wheel while intoxicated as it is not worth the risk. If planning to enjoy a drink this festive season, please arrange for a designated driver, use public transport or call a taxi to get home safely.”
Sam Waide, Chief Executive Officer of the Road Safety Authority, said: “Designated drivers play a crucial role at Christmas. If you offer to be that person, please do so responsibly, as your friends or work colleagues need you to be free from intoxicants to get home safely. Likewise, be mindful in the morning – going to work, to college or the school run. Our most recent research shows that nearly a quarter of drivers admitted there were times when they may have been over the limit the morning after a big night out. This Christmas, I urge those going out to take a turn being the designated driver and do so responsibly.”
“Designated
drivers play a crucial role at Christmas. If you offer to be that person, please do so responsibly, as your friends or work colleagues need you to be free from
intoxicants to get home safely”
Davide Franzetti, General Manager, Coca-Cola HBC, said: “I am delighted to be celebrating 20 years of our Designated Driver campaign. This is a significant milestone that has only been made possible by our incredible hospitality industry whose continued support brings this initiative to life year after year. At Coca-Cola HBC, we want to reward the individuals who make sure their loved ones get home safe during the festive season and this is why we are committed to continuing the roll out of this campaign across the island for many years to come. I also want to thank our partners, Garda Síochána and the RSA, for their invaluable support over the last two decades.”
To celebrate the 20th anniversary, Designated Drivers can enjoy two free soft drinks from the CocaCola range at over 350 participating venues across Ireland and Northern Ireland. Simply identify yourself as the Designated Driver to bar staff to redeem your complimentary drinks. The range includes Coca-Cola, Diet Coke, Coca-Cola Zero Sugar, Fanta, Sprite, Deep RiverRock and Schweppes.
Designated Drivers can download the Coca-Cola App to find out more about Coca-Cola’s participating venues and remember, this Christmas, you can be the ultimate (Coca-Cola) Zero Hero.
Pictured are Greg O’Shea, alongside Davide Franzetti, General Manager, Coca-Cola HBC, Sam Waide, Chief Executive O ce of the Road Safety Authority & Paula Hilman, Assistant Commissioner at An Garda Síochána
That’s how it’s
When it comes to maintaining the hotel’s five-star reputation, the female-led management team at Lyrath Estate in Kilkenny has it all under control
Theday I speak with General Manager Emma Jayne Eaton, the Lyrath Estate events team are gearing up for the Irish Hairdressers Federation annual awards later that evening. A couple of days before, the IMRO Radio Awards were held at the hotel. Events at the Lyrath run like a finely-tuned machine – their frequency and volume mean every detail of every awards or conference must be checked, checked again and probably checked for a third time. Business is good at the Lyrath, whether it’s events, weddings, rooms or dining and that success is down to its management team, many of whom are with the hotel for over 10 years. I caught up with GM Emma Jayne Eaton and Sales & Marketing Director Caitriona O’Mahony to find out why the hotel has been named a “Great Place to Work” for the second year in a row and how they’ve created a culture of support and wellbeing.
“What I love most about my job is helping make the guest experience special and seeing how our team’s efforts make a difference”
Emma Jayne Eaton, GM, Lyrath Estate
Business is going well at Lyrath Estate. We faced some challenges over the summer, but thankfully we overcame them and now we’re looking forward to a busy conference season ahead. Domestic leisure guests were definitely down this summer versus the previous couple of years, but I believe the numbers from previous years were somewhat inflated by the Covid effect. Our international leisure market remained steady and we’re constantly striving to refine our strategies to align with the current marketplace. Our goal is to ensure Lyrath Estate remains a preferred choice for all travellers. Like all hospitality businesses, the rising costs of doing business are the biggest challenge we face on a daily basis. With staff, we’re happy with our rate of retention. We have the usual seasonal variations and the biggest problem for potential staff is rented accommodation. In order to combat
this problem and attract staff, we have our staff accommodation building which has proven invaluable.
Our culture at Lyrath is about creating a place where our team feels valued and supported. They’re the heart of what we do and we want them to feel like they’re part of a family, not just a workplace. We’re proud to have been named one of the “Great Places to Work” and to win the Best Employer Award at the Kilkenny Business Awards in 2023. These awards show how much we care about helping our staff grow, work well together and enjoy their time working at Lyrath Estate. For us, it’s not just about giving people jobs – it’s about helping them build great careers where they can do their best.
Maintaining our five-star reputation is something we take seriously in everything we do. We focus on giving our guests great service by making sure our staff are well-trained and always delivering topnotch hospitality. We maintain our facilities to a high standard, with regular updates to meet and exceed what guests expect from a five-star hotel. We also listen to guest feedback and use it to improve our services. Our commitment to detail and creating personalised, memorable stays for every visitor helps us stay true to the high standards Lyrath Estate is known for. What I love most about my job is helping make the guest experience special and seeing how our team’s efforts make a difference. I think it’s our mix of elegance, personal service and strong ties to local heritage that make us stand out.
Our ‘Great Place to Work’ accreditation shows how much we care about creating a supportive and positive work environment. This award comes from focusing on helping our employees grow, encouraging teamwork and providing strong support from our leaders. We make sure staff can develop their skills, celebrate their successes and have a good work-life balance. All of this helps our team feel valued and motivated, making Lyrath Estate a great place to work.
As GM, my goal is to keep improving and innovating at Lyrath Estate. I want to strengthen our reputation as a top five-star destination by always delivering great guest experiences and keeping our high standards. I’m also focused on creating a positive work environment where our team can grow and succeed. Another priority is adding more sustainable practices into our operations, ensuring we run responsibly.
Caitriona O’Mahony, Sales & Marketing Director
Since joining the team in 2022, it’s been an incredibly exciting and rewarding experience. Lyrath Estate is a prestigious destination and being part of the team has given me the opportunity to contribute to its continued success and growth. One of the key highlights has been developing innovative strategies to enhance the guest experience, while working closely with our talented team.
Lyrath Estate’s unique selling proposition lies in its blend of historic charm and modern luxury, set within 170 acres of picturesque parkland. Our versatile event spaces, including state-of-the-art conference facilities and a beautiful ballroom, make it an ideal destination for weddings, corporate events and special occasions. The estate’s rich heritage, combined with its personalised service and attention to detail, ensures every guest feels truly special.
Differentiating Lyrath Estate in such a competitive market can be challenging, especially with Ireland’s abundance of luxury hotels and resorts. However, I feel what sets Lyrath Estate apart is its people; we have a really strong team from front office to housekeeping and management, some of whom have been with the hotel for many years. When I joined in 2022, I quickly felt part of the Lyrath Estate family.
We have many local guests visiting for afternoon tea, Friday dinner parties or bigger celebrations on a regular basis, who have built great relationships with our team, who remember their favourite drink or a special birthday. International guests receive our warm Irish welcome and our team’s incredible knowledge of the Estate and Kilkenny –which is what hospitality is all about.
In a competitive market, we have to focus on personalised service and attention to detail, ensuring that every guest feels valued and catered to. Additionally, the variety of experiences Lyrath offers helps us appeal to a broad range of clientele.
When deciding where to allocate our marketing budget, we prioritise channels that provide the best return on investment and allow us to effectively reach our target audience. In recent years, our marketing strategy has become increasingly digital-focused, reflecting the shift in consumer behaviour towards online research and bookings. That being said, there is still room for traditional marketing channels, particularly for brand visibility and partnerships in the luxury market. Print advertisements in select publications, collaborations with travel agents and attendance at key industry events help maintain our presence in more traditional spaces. However, digital remains the primary focus as it allows us to target specific audiences, track engagement and adapt our strategy quickly to maximise impact.
I think the biggest lesson I’ve learned in my role is the importance of adaptability. The hospitality industry is dynamic and staying ahead of market trends and guest expectations requires a flexible and responsive approach. This adaptability not only helps us remain competitive but also ensures we can
“The hospitality industry is dynamic and staying ahead of market trends and guest expectations requires a flexible and responsive approach”
Lyrath’s management team
Emma Jayne Eaton General Manager
Nicola Walsh Director of Finance and Business Development
Anna Gorka Director of Food & Beverage
Louise Hally
Spa Manager
Courtney Cass Front Office Manager
Caitriona O’Mahony Director of Sales and Marketing
Orla (O’Keeffe) Sutton Events Manager
Louise Allen Director of HR
consistently deliver exceptional experiences that meet the diverse needs of our guests.
My ambition at Lyrath Estate is to elevate our standing as one of Ireland’s premier luxury destinations by continuing to deliver exceptional experiences and exceed guest expectations. I aim to drive growth in both domestic and international markets, ensuring that Lyrath remains at the forefront of the hospitality industry.
Nicola Walsh
Anna Gorka
Orla (O’Kee e) Sutton
Business owners and managers in the hospitality industry give their take on the year that was and their predictions for the one that’s almost upon us
AISLING MCGANN COO, SISU
How was business in 2024?
Overall, 2024 was a strong year for SiSú despite tough market conditions. Whilst we saw a recovery, albeit slow, in the contract catering sector, we’re pleased to see an increasing level of sales in retail with more and more consumers turning to plantbased beverages. In 2024 we are on track to sell just under 2 million drinks in Ireland.
Are you optimistic about the New Year?
Yes, we have big plans for next year which we are extremely excited about. We plan to launch some new exciting products, offer our current range of products in multiple formats to cater for both retail and hospitality with a continued focus on sustainability, broaden our reach within Ireland and ultimately continue the journey of providing great tasting, functional drinks.
What was your highlight in 2024?
The successful launch of our Organic Kombucha, witnessing the explosion of locations listings for our range of plant-based m*lks, being awarded the Guaranteed Irish symbol in everything we do at SiSú and the recognition by retail judges of being Ireland’s third best-selling health and functional drinks brand in 2024.
Have eating habits changed since Covid and if so, how?
Absolutely! We have been seeing a growing demand for functional, good-for-you products since Covid. We’re also seeing huge growth in consumers choosing plant-based for health and environmental reasons.
Are there any new trends that you're incorporating into your offering in 2025?
In 2025, we’re launching a new Energy Shot as well as a range of cold-pressed fruit and veggie juices in a new 2 litre format, to bring a wide range of flavours to the hospitality industry. We have plans for a family-size format in our Shots range and we’re currently in the laboratory examining further oatbased snacks.
“We are seeing a growing demand for functional, good-for-you products since Covid. We’re also seeing huge growth in consumers choosing plant-based for health and environmental reasons”
DAMIEN
GARVEY
OWNER, SYNGE & BYRNE
Are there new trends you want to incorporate in 2025?
There are always new things happening but in Synge & Byrne, we don’t chase the trends. Great service and products are always ahead of the curve. Growth in bakery-led speciality coffee shops doesn’t seem to be slowing down and I believe that will be the next wave we see in Ireland.
How was business in 2024?
2024 was an improvement on the previous year. Revenues are up and difficult trading conditions since 2023 eased somewhat in the second half of the year. Our sites that are significantly seasonal with a reliance on tourism are up in double digits, despite poor tourism figures overall. On the flip side, the poor summer helped the shopping centre sites and in general, growth in the speciality coffee market has supported the growth of our estate. Despite that growth, transaction numbers are down
“We’re
opening our new flagship site in Blanchardstown Shopping Centre, a site that has been almost four years in the making”
slightly so the numbers are reflecting increased prices and a more discerning customer base.
Are you optimistic about the New Year?
Cautiously optimistic. We’re excited about planned developments to our internal supply chain, supporting our bakery and local supply base. Cost challenges are constant and changes in labour costs will require everyone to be reactive to further changes. I can only see further price increases in the market as inputs continue to rise.
What was your highlight in 2024? Was there a low point?
The lack of support our sector received in the budget. Labelling everyone in a diverse hospitality sector as all the same makes it more difficult for homegrown brands and businesses to compete with international franchise chains. However we’re opening our new flagship site in Blanchardstown Shopping Centre, a site that has been almost four years in the making.
PATRICIA ROBERTS OWNER, NO. 1 PERY SQUARE
How did you find 2024?
2024 was the most challenging year since the pandemic. We witnessed the decimation of the domestic leisure market and international business lead times on bookings were drastically reduced. The cost of doing business greatly accelerated, which had an effect on margins. It’s a concerning period for Irish tourism, in particular independent hotels.
What was your highlight in 2024? Was there a low point?
The highlight was our Michelin Key and accreditation as a Great Place to Work three years in a row. The low point was the bad summer weather and negative conversations about the cost effectiveness of Irish tourism. Another low point is the lack of appreciation for our uniqueness in Ireland and an understanding of this among our own people can be hard to take at times. The government’s lack of understanding of the value of food to our tourism offering was also disappointing.
Have eating/guest habits changed since the pandemic?
They have changed drastically. We are finally experiencing a true appreciation of Irish produce. It’s simply some of the best in the world, dairy in particular. Many farmers are selling raw milk from
“The government’s lack of understanding of the value of food to our tourism offering was disappointing”
the farm gate because there’s a demand. People eat out less but when they do, they want an experience. At No 1, our experience is true local food where our producers take centre stage.
Are there any new trends that you’re incorporating into your offering in 2025?
More experimental stays for our guests – they want more heritage, cultural and community-led experiences. We offer a Picnic and Pampering stay which is well sought after. Guests want simple local luxuries and an experience true to the destination.
BASTIEN PEYRAUD
GENERAL MANAGER, THE G HOTEL
What was your highlight in 2024? Was there a low point?
A highlight has been our growing interest in hospitality careers, showing that industry efforts to attract talent are making an impact. However, the cost of doing business remains challenging. Fixed costs are difficult to absorb, especially as raising prices to cover these isn’t fully feasible. The VAT at 9% was a setback for food outlets, creating further pressure on our pricing structure.
“Our focus remains firmly on the guest experience and supporting the local community, while welcoming international guests to the g Hotel and Spa”
How was business in 2024?
2024 has shown a dip compared to 2023, with noticeable reductions in spending per head across both food and beverage and accommodation. We’ve observed more cautious spending habits overall, though some areas are holding steady.
Are you optimistic about the New Year? Looking ahead, we’re seeing positive business
PAULINE COX
MANAGING DIRECTOR, GATHER & GATHER
What was your highlight in 2024?
The highlight was being listed as a Great Place to Work and a Fortune 100 Best Company to Work For in Europe. It showed how special our team and culture are. As for challenges, we faced rising costs and some supply chain hiccups like many businesses. But we turned those into opportunities by focusing on local suppliers and strengthening those relationships.
Are you optimistic about the New Year?
We’re feeling really positive about 2025. Our goal is to keep pushing boundaries with our food and service, while staying true to our values of sustainability and community. We want to grow our partnerships, support our team even more and continue leading the Irish catering market.
How was business in 2024?
2024 was a big year for us. We saw fantastic growth and worked hard to bring fresh, innovative ideas to the table. We strengthened our focus on sustainability and deepened our community ties, whether through supporting Food on the Edge, giving a bursary to TUD students or working with Business in the Community Ireland.
Are there any new trends you like the look of for 2025?
We see changes in the coffee market but as early adopters, we’re happy to be up there with the latest technology and the best approach to sourcing. Sustainability will be front and centre with seasonal, local menus that reduce our environmental footprint. The rise in fine casual is welcome, with a huge focus on the hero ingredient. We’re also bringing in new tech solutions – think easier ordering and more tailored dining experiences in our public-facing business.
trends, with a strong focus on special occasion bookings. Although more reservations are being made last-minute, there’s still willingness to invest in memorable experiences, which aligns well with our offerings and our services.
Are there any new trends you’re incorporating in 2025?
In 2025, we’ll focus on delivering enhanced experiences and better value for money, despite the challenges we face. There is growing demand for tech-enabled rooms and smarter services, which have now become standard guest expectations. We’re actively improving in these areas, with features like in-room streaming services becoming essential, albeit adding to our operational costs. Our focus remains firmly on the guest experience and supporting the local community, while welcoming international guests to the g Hotel and Spa. The “g” has always stood for Galway and Glamour, a tradition we are committed to continuing in 2025.
“Our goal is to keep pushing boundaries with our food and service, while staying true to our values of sustainability and community”
AGNE DIMAITYTE GENERAL MANAGER, NYX HOTEL DUBLIN PORTOBELLO
Are you optimistic about the New Year?
There’s a great sense of optimism moving into 2025. The hospitality sector is showing resilience and growth, particularly as tourism levels return to pre-pandemic figures. For 2025, we aim to expand our local and international reach by offering unique, immersive experiences that cater to diverse visitor interests. Sustainability is a key goal, with plans to implement more eco-friendly practices in both accommodation and food services. There’s also a focus on fostering a warm, welcoming environment that celebrates Irish culture, local food heritage with a combination of the NYX culture.
What was your highlight in 2024? Was there a low point?
The highlight was seeing change in tourist interest, especially with events like local festivals, food tours and cultural experiences attracting guests from around the globe. A low point was dealing with the continued ripple effects of inflation and supply chain disruptions, which led to increased costs for goods and services.
What changes in guest habits have you seen since Covid?
Many visitors now look for more private, personalised experiences, with a greater focus on health and safety. Outdoor dining, smaller gatherings and private dining spaces have become popular and there’s a higher demand for locally sourced, sustainable and healthy food options. While group events have made a comeback, people are generally more conscious about space and cleanliness.
Are there any new trends that you're incorporating into your offering in 2025?
There are several trends we’re incorporating to stay competitive and relevant. These include crafting cultural experiences that connect guests with local heritage, such as music nights and more offerings related to wellness such as yoga retreats, guided nature walks and health-focused menus. We also want to enhance our digital services, like app-based check-ins and mobile-friendly concierge services.
“Sustainability is a key goal, with plans to implement more ecofriendly practices in accommodation and food services”
STEPHEN O’CONNOR GENERAL MANAGER, LIMERICK STRAND
HOTEL
How was business in 2024?
Overall, it was a positive year. We are lucky to be right in the heart of Limerick city, which is doing well. Limerick is a great city to do business and also a great city for a leisure break. I am lucky to have owners who continue to invest in our property.
Are you optimistic about the New Year?
Yes, I am. Sustainability will continue to be a major focus in 2025. Travelers are increasingly seeking eco-conscious options and we have responded with our recent gold medal accreditation in green tourism, our upgrading of energy-efficient systems and recycling and waste initiatives. We recently launched our Munster Mile menu, highlighting dishes only prepared with ingredients native to Munster.
What was your highlight in 2024?
The Riverfest weekend was really great, as it always is. The highlight is always the Great Limerick Run, which I completed with friends and colleagues to raise funds for cancer research.
“What will not change is our laser focus on providing a great guest experience, be that a business stay or a more experiential leisure break”
Have eating/guest habits changed since Covid?
Eating-out habits have undergone significant changes in 2024, with shifts driven by evolving consumer preferences, economic conditions and broader lifestyle trends. Some key changes we’ve seen are more health-conscious dining and a focus on sustainability and food provenance. Also, due to inflation and rising costs of living, some customers are more sensitive to dining prices and look for value for money.
Are there any new trends that you're thinking about for 2025?
We are always looking to innovate and provide a fresh offering, be that technology-driven or innovati on in sustainability. What will not change is our laser focus on providing a great guest experience, be that a business stay or a more experienti al leisure break.
EAMONN
CASEY GENERAL MANAGER, POWERSCOURT HOTEL RESORT & SPA
How was business in 2024?
It was an exceptional year for us. My team and I welcomed a remarkable blend of international and domestic visitors. It’s been incredibly rewarding to see both new and returning guests embrace the luxurious experiences we offer, whether for a short getaway or a longer retreat.
What was your highlight in 2024? Was there a low point?
One of the highlights was being named among the Top 20 Resorts in Ireland by Condé Nast Traveler. While we didn’t experience a ‘low point’ per se, shifting customer behaviours have required us to be more agile in our approach. We’ve observed a trend toward shorter booking lead times compared to previous years, which makes our approach to forecasting and planning operations a bit more complex. However, with our strong initiatives and the expertise of our experienced team, we’ve embraced this challenge.
Have eating/guest habits changed since the pandemic?
One notable shift has been the increased interest in exploring destinations and experiences closer to home. We’ve seen a substantial rise in domestic visitors seeking midweek escapes or weekend getaways. Guests are more attuned to quality time, wellness and memorable experiences, which has influenced their choice of destinations and the way they plan their travels.
“Guests are more attuned to quality time, wellness and memorable experiences, which has influenced their choice of destinations and the way they plan their travels”
What trends are you incorporating into your offering in 2025?
Wellness remains at the heart of our offering. A highlight for the New Year will be the opening of our new Himalayan Salt Suite in the spa. We are also deepening our commitment to sustainability and celebrating local artisans and of course, we haven’t forgotten our hardworking bees! Over the winter, their hives will receive an upgrade and makeover, ensuring they thrive as an integral part of our sustainability efforts.
FERGAL O’CONNELL GENERAL MANAGER, THE FITZWILLIAM HOTEL, DUBLIN
How was business in 2024?
Business overall was good in 2024. The international market was robust, particularly the US market and events in Dublin drove great business in terms of rooms and food and beverage. The negative side of 2024 was the ever-increasing costs associated with operating in the hospitality sector.
Are you optimistic about the New Year?
Yes, we see good connectivity with the US market and good activity in the marketplace by Tourism Ireland. I see a great opportunity for the luxury hotel offering in Dublin in the years ahead. We will be finalising an extensive refurbishment of The Fitzwilliam Hotel in Q1 2025, which has seen us spend €12 million on every aspect of the hotel. This not only enhances the product offering, but also offers us the opportunity to explore new markets and offer a more luxurious experience to our valued guests.
What was your highlight in 2024? Was there a low point?
Completing the refurbishment of the bedrooms and the lounge area was a major milestone. The entire team made a huge contribution to bringing this to fruition and making it work, without any disruption to the guest experience. The low point for the industry was the reversal of the VAT rate in the budget.
“As a family-run establishment with over 33 years’ experience in the hospitality industry, our focus is to sustain and grow our business for the next generation”
Are there new trends that you might incorporate into the business?
Personalisation continues to be a key focus for us in our service offering. The key question for us in 2025 will be, “How can we make this experience more meaningful for our guests?” We’ll utilise technology to enhance the guest experience and we continue to drive our sustainability focus and look forward to really enhancing this aspect of our business in 2025.
EAMONN GLEESON OWNER, GLEESONS TOWNHOUSE
Are you optimistic about the New Year?
Not really… we are very concerned about the continuous increase in VAT, labour and general operating costs. Margins have become increasingly tight, leaving little or no room for investment in refurbishment etc. However, we’re reasonably optimistic that our footfall will remain steady and increase somewhat through our personalised service, quality locally sourced food and consistent marketing of our historic townhouse.
What was your highlight in 2024?
Rave reviews on TripAdvisor for our warm Irish hospitality, good food and friendly staff. The low point was the failure of government to listen to café/restaurant owners urging them to reduce VAT on food to 9%. They need to realise that the social point of most small towns and villages are the local cafés and family restaurants. So why not charge 9% VAT on the first €900,000 of turnover on food only, and remove the employer’s PRSI for all wages under €500?
“As a family-run establishment with over 33 years’ experience in the hospitality industry, our focus is to sustain and grow our business for the next generation”
Are there any new trends that you’re incorporating into your offering in 2025?
As a family-run establishment with over 33 years’ experience in the hospitality industry, our focus is to sustain and grow our business for the next generation. This includes embracing trends like digital marketing and offerings, such as midweek breaks or special event packages. Sustainability is an area of focus for us – 100% of our electricity is now clean green energy and we generate 30% of our electricity through our 50KW solar panels. We also recently secured planning permission to erect three accessible suites so we can service the growing requirement for accessible tourism. Our population is getting older and our guests will have more need for accessible facilities.
CARMEL LONERGAN GROUP DIRECTOR OF OPERATIONS, TRIGON HOTELS
How was business in 2024?
It was a mixed performance, with both growth opportunities and challenges. There was a decline in domestic spending linked to reduced staycation demand as international travel rebounded. With outbound travel rising, fewer locals opted for short domestic getaways. Additionally, inflation and increased VAT rates challenged growth in EBIDTA.
Are you optimistic about the New Year?
While facing these pressures, the outlook remains cautiously optimistic, bolstered by anticipated growth in international tourism and potential boosts from new infrastructure and travel links that could drive Cork’s hospitality sector forward. We have exciting refurbishment plans underway for both The Metropole Hotel and Cork International Hotel to enhance our customer experience. We have also dedicated an increase in resources to advance our sustainability initiatives, focusing on the reduction of carbon emissions supported by Failte Ireland’s Sustainability Programme.
“We launched our Food Charter, a sustainabilityfocused initiative aimed at reducing the environmental impact of food operations within our properties”
What was your highlight in 2024?
Trigon Hotels has been focused on employee engagement, sustainability initiatives and culinary creativity across its properties in Cork. A key highlights was its recognition as one of Ireland’s Best Workplaces in Hospitality. On the culinary front, we launched our Food Charter, a sustainability-focused initiative aimed at reducing the environmental impact of food operations within our properties.
Have eating/guest habits changed since Covid?
In Cork, there’s been a noticeable shift toward more casual, fast-dining options on the streets, with formal dining increasingly reserved for special occasions. Rising costs due to VAT increases and operational expenses have impacted family-friendly casual dining, leading to reduced frequency in dining out. Maintaining high service standards has been crucial for us in retaining and expanding our customer base, ensuring they feel they’re receiving value for money.
My Most Memorable Meal
My most memorable meal was back in 2018, in a restaurant in São Paulo, Brazil. It was an epic day for me, as my boyfriend at the time, Lucas and today my husband, invited me to have lunch at SAL restaurant. As he knows me very well, I was a super fan of the owner, Henrique Fogaça from Masterchef Brazil. We watched all seasons of the programme and a huge part of my wish to be a chef came from this TV show.
That day we drove to São Paulo just to watch a football match and he surprised me by going to the restaurant before the game. When we arrived at SAL, we saw it was an open kitchen so quickly, we asked for a table in front of the kitchen. The restaurant is unique, the atmosphere is incredible, the kitchen is so charming with iron pans everywhere and big stovens. In Brazil, it is very common to have an open fire in restaurants. I can still remember the flavour of my dish. To begin, we ordered some palm heart that was very well seasoned. There are different ways of cooking palm heart (Palmito Castanha) and in that dish, the palm heart was sautéed. For my main course, I had pork belly on top of couscous with a delicious citrus, fruity aroma and a pleasant bitterness. Every little vegetable was exactly the same size, oh my, this was so beautiful for me. The pork was super well-made.
I remember asking the chef loads of questions and watching every step. How they organised the orders and the salon as well, how the waitresses were serving the customers. It was so nice for me to watch the chefs cooking. It looked like they were dancing according to the orders. At that time I had a dream of being a professional chef, but never could I imagine that the things I saw that day, I would use in my daily life. Having this experience so close up made my heart beat fast. It made my wish to be a professional chef even stronger.
“At that time I had a dream of being a professional chef, but never could I imagine that the things I saw that day, I would use in my daily life”
Nowadays, I still bring into my kitchen every feeling of that day. The passion of the chefs cooking, with a smile on their face, being so nice to us.
Absolutely, the food was 10/10, but still the most important thing rather than just the food, was the good feeling of love in that restaurant, the way the food was served, always with some special touch before going to the table.
Laura
Rosso is Owner and Head Chef at Chef Laura Rosso Restaurant in Salthill, Co Galway
CHRISTMAS and a prosperous new year
UP TO 2 FREE SOFT DRINKS PER PERSON*