Hotel and Catering Review Issue 2 2024

Force of Nature

Aalta Chef ÁINE BUDDS on the power of recovery

Rewarding

EXCELLENCE

A Quick with...Chat

Ariel House Head Chef, ROSE MURPHY

Meet the winners of the 2023 Virgin Media Business Gold Medal Awards

WASTE NOT

REDUCE YOUR FOOD WASTE, INCREASE YOUR PROFITS

The

Patrick

Editor: Denise Maguire

Creative Director: Jane Matthews

Art Director: Lenny Rooney

Designer: Neasa Daly

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 2 of Hotel & Catering Review 2024

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.

The Europe Hotel & Resort was named the Supreme Winner at the 2023 Virgin Media Business Gold Medal Awards. It’s a hotel that, according to judges, has it all – a stunning location, great staff that go the extra mile and excellent food. Judges also commended concierge Padraig Daly, describing him as “just the man you would want every visitor to Ireland to encounter. He is one in a million.” Other winners on the night included The Merrion for Ireland's Five Star Hotel, Inchydoney Island Lodge & Spa, named Ireland's Four Star Resort and Hayfield Manor, which won the award for Ireland's Hotel Breakfast. The awards were once again held in the Galmont Hotel & Spa Galway (part of the MHL Collection which took home the award for Ireland’s Hotel Group of the Year), where over 650 guests enjoyed a delicious three course meal and were kept entertained by MC Anton Savage. For a look at our winners, turn to page 25.

Also in this issue, we chat with Aalta chef Áine Budds about her struggles with alcohol and drugs and the “work hard play hard” lifestyle that goes hand in hand with the restaurant industry. Sober over a year, Áine is now pursuing an MA in Gastronomy & Food Studies while working at the Dublin restaurant. For more on her story, go to page 20. On page 13, we talk to Patrick McDermott, a man on a mission to reduce food waste. DigiTally, his digital stocktaking solution, helps food service businesses manage and reduce their food waste, thereby increasing their profit margins and reducing their carbon footprint. On page 12, Niall O’ Halloran, Purchasing Manager at the Rochestown Park Hotel in Cork, explains how the Fáilte Badge Certification is aiming to transform public spaces into welcoming environments for families with autism.

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

Editor: Denise Maguire

Email: denise.maguire@ ashvillemediagroup.com

www.hotelandcateringreview.ie | info@hotelandcateringreview.ie @HC_Review | facebook.com/hotelandcateringreview

ROADTRIP IRELAND

STAYCATION BREAKS WITH THE INUA COLLECTION

Reunite with nature, reconnect with friends, and dine in style with a roadtrip of The iNUA Collection hotels.

Book at www.inua.ie

Your monthly round-up...

APPOINTMENT

Glenlo Abbey Hotel & Estate has welcomed back Darragh O’Connor in his new role as Director of Sales & Marketing. A Galway native, Darragh previously held the role of Head of Sales at Glasson Lakehouse and the Dean Galway. He’s no stranger to Gleno and the MHL Group, having previously held various positions within the organisation including Corporate Sales for the Harbour Hotel in Galway and Glenlo Abbey Hotel & Estate. “It’s a very exciting time to be back at Glenlo with a number of capital projects at planning phase and I look forward to continuing to grow our valued domestic leisure business and lucrative overseas market,” he said.

TRIGON HOTELS TACKLES FOOD WASTE

Trigon Hotels has launched an initiative aimed at reducing food waste by 20% at its two properties in Cork – The Metropole Hotel and the Cork International Hotel. Teams at the two hotels will closely monitor all waste and its source and also use every element of a product where suitable. They also plan to introduce no-waste dishes by creating specific meals that don’t generate organic or non-organic by-product waste. Trigon Hotels works with 25 local growers and producers and are always looking for new partners. Menus at both venues include a map highlighting local producers such as McCarthy Meats in Cork City, Ardsallagh Goats Cheese in Carrigtwohill, Glenmar Seafood in West Cork and the Chicken Inn in the English Market.

Now, more than ever, companies need to ensure that their employees have the skills to compete in a low carbon, resource efficient and circular economy

CSUSTAINABILITY TRANSITION to

limate change and sustainable development are a key focus for Further Education and Training (FET) to make a strong contribution to the Government’s call to action and assist companies to make that transition to sustainability.

Responding to the critical challenges that businesses are facing, SOLAS has recently launched FET Micro-Qualifications – a new FET offering to address the skills needs of the Irish workforce. These include several sustainability programmes in collaboration with Education and Training Boards (ETBs) and strategic partners such as Enterprise Ireland, IDA, EPA, SEAI, Uisce Eireann and Regional Skills Fora. Micro-Qualifications are a new route to futureproofing

businesses, upskilling staff in line with future business needs and flexibly delivered to fit busy work schedules. Areas cover Environmental Sustainability, Lean Practice, Resource Efficiency, the Circular Economy and Sustainable Supply Chain Procurement. All Micro-Qualifications are QQI accredited and are little or no cost to employees and employers.

For further information on what’s available in your locality, contact your local ETB or visit www.skillstoadvance.ie

APPOINTMENT

Trim Castle Hotel has announced the appointment of Antun Simunovic as the new General Manager. With over 20 years’ experience, Antun’s appointment follows his tenure as Hotel Manager at InterContinental London - The O2. Before that, he served as GM at the Sheraton Athlone Hotel with Marriott International. In his new role at Trim Castle Hotel, Autun will oversee all aspects of the Hotel, enhancing the financial and operational performance, while sharing his passion for exceptional guest experiences.

MICHELIN STAR FOR BISHOP’S BUTTERY

The Bishop’s Buttery at Cashel Palace Hotel, Co Tipperary, has gained a Michelin Star, less than two years after its opening. Director of Culinary at Cashel Palace Hotel, Stephen Hayes, congratulated his team and Head Chef Stefan McEnteer, saying: “Gaining a Michelin Star so soon after opening is a fantastic achievement. It has always been my hope to receive the Star and now, along with Stefan and the team, we have achieved it. I honestly couldn’t be any happier. This is an important recognition of our hard work and is wonderful for team morale, reflecting our ambitions front and back of house.”

MICHAEL MAGNER IS NEW IHF PRESIDENT

The Irish Hotels Federation (IHF) has announced that Michael Magner has been elected its 40th President, succeeding Denyse Campbell. A native of Killeedy in Co Limerick, Michael is the owner of Cork’s Vienna Woods Hotel. He began his career in hospitality aged 16 in Newcastle West, going on to work at Fitzgerald Woodlands House Hotel in Adare. "Some members are facing great challenges and more needs to be done by Government to support these businesses, which are core to our tourism proposition, delivering exceptional Irish hospitality. It’s vitally important that we have the right conditions in place to live up to our full potential as Ireland’s leading indigenous industry."

KEN BROWNE IS MONTENOTTE’S LATEST ARTIST IN RESIDENCE

The Montenotte has announced that contemporary Irish painter, Ken Browne, is lined up as its next Artist in Residence. With a focus on Irish landscapes, Ken’s latest collection skilfully blends landscapes with explorations of human emotion and the subconscious. “The majority of the new collection was done during the lockdown. In my mind, they are very much Irish landscapes captured through memories of places I have visited or have passed through. They enter my mind and later in the studio, they reappear. I don’t use photos or images to paint. They are not only abstract landscapes but 'inscapes', bringing the outside and inside world together, merging places with emotions and letting the viewer follow me on my emotional journey while experiencing their own.”

IRELAND SCORES DOUBLE BRONZE AT CULINARY OLYMPICS

Both Senior and Junior Irish national culinary teams scored bronze medals at the Culinary Olympics 2024, held in Germany in February. The international contest took place over four days and featured more than 1,200 participants from 55 nations and over 7,000 menus. The teams cooked under challenging conditions in glass-walled kitchens so visitors and judges could see every move. “We are extremely proud of all our chefs on both senior and junior teams. They put in a massive effort over many months travelling the country to train together and I am thrilled at the standards they achieved,” said Alan Fitzmaurice, Head Chef at the Glasshouse Hotel in Sligo, President of the Panel of Chefs of Ireland and Senior Team Captain for the Culinary Olympics.

STELLA MARIS SHORE HOUSE REOPENS ITS DOORS

Located on the shores of the Atlantic Ocean in Ballycastle, Co Mayo, Stella Maris Shore House has reopened under new management. Dating back to the mid-1800s, the House has been carefully preserved by new owner Rolf Siegrist to retain its historical significance while embracing modern comforts. "It's such a lovely house and a stunning surrounding. I want to bring this hotel back on track again. It has always been a dream of mine to run a hotel and take care of guests from all over the world and I am so excited for what the future has in store," said Rolf.

ASHFORD AND THE SPA RETAIN FORBES RANKING

Ashford Castle has retained its Forbes ranking for a fifth consecutive year, while The Spa at Ashford Castle has also retained its Five-Star ranking and remains the only hotel spa in Ireland to receive such a high ranking. “While we know we have a magnificent property and a wonderful team of people who are passionate about providing superior standards of service to our guests, each year we raise the bar that little bit higher for ourselves. We strive to inspire and support one another and to be exemplars for the tourism industry, flying the flag for fivestar hospitality in Ireland. So today I, along with our owners at Red Carnation, want to congratulate the team at Ashford Castle on this award, for this is an acknowledgement of their wonderful efforts,” said General Manager Niall Rochford.

NEW GIY MARKET GARDEN AT CURRAGHMORE

GIY has announced it has signed a lease with Curraghmore Estate in Portlaw, Co Waterford to create the GIY Market Garden. The 'GIY Market Garden at Curraghmore Estate' will be a mixed-use organic smallholding with traditional breed poultry, pigs and field-scale veg and fruit, following regenerative agriculture principles.

SECOND STAR FOR TERRE

Chef Patron Vincent Crepel and the team at Terre had reason to celebrate recently, when it was announced the restaurant had won its second Michelin star. “Being awarded the second star is the realisation of a lifelong dream and a wonderful elevation to receive from the inspectors. I am so proud of the team and what we have achieved. We have had a fantastic year and are looking forward to welcoming guests again in 2024. We aim to make a visit to Terre accessible to diners and we are fortunate to work with great local and international suppliers who help inspire and shape our menus. Receiving the second star is a tribute to the creativity and standards we aim to reach and maintain,” said Vincent.

NEW NI LOYALTY SCHEME AT GALGORM COLLECTION

FROM FARM TO FORK AT KILLEAVY

Killeavy Castle Estate in Co Armagh has unveiled its latest culinary venture — Gullion at Killeavy. Chef Darragh Dooley is heading up the two AA Rosette award-winning hotel restaurant, which aims to use as many local suppliers as possible. Longhorn cattle and Cheviot sheep are raised on the working farm on the estate while fresh vegetables and herbs, grown in the estate gardens, also make it onto the restaurant menu. “The carefully curated menus, echoing the rich offerings of our working farm and local Irish suppliers, mirror the vibrant story of County Armagh. The restaurant's name and design, thoughtfully crafted to celebrate our local surroundings, seamlessly integrate with the ethos of Gullion at Killeavy,” said Darragh Dooley.

Galgorm Collection has launched a new loyalty initiative, Galgorm Rewards, the first of its kind for a Northern Irish independent hospitality group. It enables registered visitors and guests to earn points towards rewards across the Collection’s hotels or venues. Elaine Kelly, Project and Systems Manager at Galgorm Collection, said: " Galgorm Rewards is our way of thanking our valued guests by adding an extra layer of joy to their visits. It's our gift – a token of appreciation for choosing us. The groundbreaking initiative is safe, simple and easy to use so that our guests can enjoy more of what they like most.”

LES CLEFS D’OR HONOURS FOR KILLARNEY HOTELS COLLECTION

Concierge team members at The Europe Hotel & Resort and The Dunloe Hotel & Gardens were honoured with Les Clefs d’Or at the Les Clefs d’Or Ireland Annual General Meeting, held recently at Clontarf Castle. Mark Keating, Head Concierge at The Dunloe Hotel & Gardens, Padraig Daly, Head Concierge at The Europe Hotel & Resort and Michal Wolreiter, Concierge at The Europe received the award from Les Clefs d’Or. The professional association of hotel concierges has approximately 4,000 members working in over 80 countries, in every corner of the world. Members of Les Clefs d’Or can be identified by the golden crossed keys on their lapels.

OUR STORY

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One of our key strengths is our local presence around the country meaning we are always close to you, no matter where your business is.

BWG Foods is a proud member of Bord Bia’s Origin Green sustainability programme since 2020. We are committed to the transition to renewable energy, to source our products more sustainably, and to reduce our carbon emissions and waste.

Industry leading storage and distribution ensures your order arrives in premium condition.

We deliver your order fresh, on time and in full, every time.

You’ll have peace of mind knowing we’re helping you serve the best.

Cart Drinks

The latest releases, news and all things drinks-related

FINDLATER GOES GREEN

From 2024 on, Findlater & Co’s portfolio will exclusively feature sustainable wineries. The company says this move signifies its leadership role in guiding the wine industry towards a more sustainable future. The decision is in line with its ‘Give Wine A Future’ movement, an initiative that emerged from the need for Ireland’s wine industry to confront climate change and supports wine producers who positively impact the environment. www.findlaterandco.com

TASTE OF JAPAN

Ukiyo Spirits, owned by Drinksology Kirker Greer (DKG), has launched a new small-batch classic dry gin that celebrates the exquisite tastes and aromas of Japan. Bottled in Ukiyo’s world-first two–colour graduated bottle, Ukiyo Tokyo Dry Gin is traditionally distilled in copper pot stills using high-quality Japanese ingredients such as yuzu peel, mikan peel, sakura flower, sakura leaf and sansho pepper.

www.ukiyospirits.com

ISTIL38 IS BEST

iStil38 recently won the title of best Irish Vodka at The World Drinks Awards. Produced in West Cork, iStil38 is the biggest selling premium Irish vodka in the country. Pippa O’Connor Ormond, creative director, said: “From the get go, we have always set our sights on winning in The World Drinks Awards. We’re excited about taking the top award for Ireland’s vodkas, especially with such a huge amount of competition.”

www.istil38.com

NO OR LOW

The Shelbourne’s new no and low alcohol drinks menu features cocktails, spirits and a new partnership with premium alcohol free beer, Lucky Saint. The hotel’s bar team along with Lucky Saint founder Luke Boase were on hand recently, as guests sampled the new additions to the hotel’s drinks menu and enjoyed some tasty bites from Executive Chef Gary Hughes and his team.

www.luckysaint.co

Aaron Du ett, Hector Gutierrez Gomez, James Clark and Luke Boase

Journey

Accommodating families with assistance dogs need not incur additional costs

Inclusivity to

On February 7th, Autism Assistance

Dogs Ireland (AADI) attended a special event at the Mansion House in Dublin as a guest of the Lord Mayor, Daithí de Róiste. The occasion marked the official launch of a new awareness raising initiative that the charity has been developing since early 2023, in collaboration with Niall O’ Halloran, Purchasing Manager at the Rochestown Park Hotel in Cork.

The charity was invited by the Lord Mayor to share with his guests the origins of the Failte programme, the explanation and significance of what each letter of the word ‘Failte’ represents and to outline details of the support that AADI has been receiving from businesses and universities across Ireland.

The Fáilte Programme and Fáilte Badge Certification represent the commitment of AADI, its volunteers, supporters and corporate partners, to transforming public spaces into welcoming environments for families with autism. This programme aims to educate and certify businesses, fostering a greater understanding of autism and the support provided by service dogs, for families living with autism. This initiative, backed by bodies such as IBEC, Fáilte Ireland, Tourism Ireland, Union of Students Ireland and Cork Chamber of Commerce, marks a pivotal moment in the journey towards a more inclusive society.

Speaking at the event, Niall O’ Halloran said: “My motivation for conceptualising this programme is to encourage businesses operating in both the public and private sectors, in addition to agencies of the state, sporting organisations and representative bodies, to make families who may be accompanied by an assistance dog or any service dog for that matter, feel more welcome and included in a more spontaneous, authentic and meaningful way, rather than merely permitting them entry.”

David McCarthy, Head of Fundraising and Communications, said: “Throughout Irish legislation, one will find regular references to the concept of ‘reasonable accommodation’. In

“Our clients are extraordinarily appreciative of the opportunities that are given to them, once they receive an assistance dog”

the context of the Equal Status Act, reasonable accommodation ‘requires those selling goods or providing services, to provide reasonable accommodation or special treatment or facilities where without these, it would be impossible or unduly difficult for a person with disabilities, to avail of the goods and services, unless this would cost more than a nominal cost.’”

Based on his extensive experience as a hotel manager, combined with his role as an autism awareness advocate and AADI volunteer, Niall added that he can see no cost whatsoever that needs to be incurred by any business owner in order to reasonably accommodate a family with an assistance dog. “All that distinguishes a family with an assistance dog from other families is that a few extra minutes of vacuuming or sweeping may be required. In any event, vacuuming and sweeping need to happen as a part of standard operating procedures.”

David noted too that “our clients are extraordinarily appreciative of the opportunities that are given to them, once they receive an assistance dog. They are once again able to engage in social activities, they can meet friends for lunch and attend family gatherings, they can visit family members in different parts of Ireland and they can stay in hotels overnight. Because of the new lease of life that an assistance dog gives to a family, the family member or guardian, who assumes responsibility for the assistance dog, is absolutely committed to ensuring that the dog, which is trained to international standards, is under their control at all times.”

If you are a hotel manager, hospitality professional or business owner and would like to raise autism awareness, upskill your teams and benefit from the Failte Certification, please contact David McCarthy by emailing him directly - David@aadi.ie

Waste

After 25 years working in the hospitality and stocktaking industry, Patrick McDermott decided it was time to do something about food waste. He came up with the idea for DigiTally, a digital stocktaking solution that also manages and reduces food waste. By tackling food waste, DigiTally also helps food service businesses increase their profit margins and reduce their carbon footprint. “We help food service businesses to digitise their inventory and record and reduce their food waste. If there’s an issue with food waste, there’s an issue with profitability and that’s where the inventory aspect comes in. Our simple solution has helped businesses increase their margins by up to 15%, by really drilling down and tackling food waste. DigiTally helps make that reduction in food waste a possibility,” says Patrick.

With DigiTally, Patrick McDermott has developed a solution that’s helping food service businesses tackle their food waste

“The message that there’s a direct relationship between food waste and profitability has to be consistent in order for it to sink in”

The stats around food waste are stark. 28% of all agricultural land is used to produce food that isn’t eaten, while 25% of the world’s fresh water is used to produce food that’s wasted. Ascertaining the reason for food waste is part of the battle, says Patrick. “Is it being thrown out because it’s out of date, is it uneaten food, is it over-produced? All of these reasons lead to the same issue for businesses, which is a fluctuating margin.” Uneaten food accounts for a large proportion of food waste – approximately 32-36%. Investigating why the consumer has chosen to leave the food uneaten plays a part in food waste reduction. “We want to find out if the food is the wrong temperature, is it too big of a portion or was it not what they expected. When that information is brought back to the business, they can adjust their menus accordingly, which means they’re then producing the right amount of food. If a food service business were to tap into the plate waste aspect alone, the savings would be significant.”

When it comes to tackling food waste there’s no silver bullet, says Patrick. “The message that there’s a direct relationship between food waste and profitability has to be consistent in order for it to sink in. With businesses grappling with so many increased costs right now, the fact that there are savings to be made around

food waste reduction should be an incentive for them to adopt food waste reduction strategies.”

Patrick has just kicked off season two of ‘Food Service Matters’, a podcast that investigates how to balance profitability with sustainability. Running since May 2023, Patrick has spoken to a host of industry experts including Chris Chidley, Chief Growth Officer of Compass Group; Frank Bothwell, Founder & CEO of Thomas Franks; and Vojtech Végh, a plant-based chef and zero-waste guru

Going forward, Patrick wants to expand DigiTally overseas. “We want to bring the solution global. A lot of food service businesses might operate in Ireland and the UK, but they also have a global footprint. Over 300 sites are currently using DigiTally and as that presence grows, those businesses will bring us to sites across the world. We’re on a positive trajectory; things are looking good.”

“Guests are treated to luxurious accommodation overlooking the gardens or expansive lake’”

The Europe Hotel & Resort

The Europe Hotel & Resort is situated on Killarney’s largest lake, Lough Léin and boasts the most enviable views in Ireland with vistas of the lake, mountains and gardens. Beautiful contemporary décor evokes a homely feeling and guests are treated to luxurious accommodation overlooking the gardens or expansive lake.

Discover World a of

The Dunloe Hotel & Gardens

Situated in the heart of the Kerry countryside, The Dunloe Hotel & Gardens offers a wonderful 5-star experience in the tranquil and luxurious surroundings of its own 64-acre estate. With a choice of superbly appointed Garden, Superior or Family Rooms, as well as two splendid Suites, the Hotel boasts a range of stylish accommodation options for a relaxing 5-star break.

Offering 102 guestrooms overlooking the famous Gap of Dunloe or surrounding parkland, the hotel is the ideal place to unwind and escape. All rooms are furnished with modern and tasteful décor that strikes the perfect balance between comfort and style. Services and amenities include SABA, the hotel’s interactive digital concierge, access to PressReader, a digital newspaper and magazine app and a Nespresso coffee machine in each room.

The 50,000 sq. ft. ESPA at The Europe is sure to be a firm favourite with 16 treatment rooms, private spa suite, thermal suite, outdoor vitality pools and many relaxation areas. The Active Level, complimentary to all guests, is the go-to area of the hotel where guests can relax, enjoy a swim or take a dip in the outdoor pool heated to an indulgent 36 degrees for that true holiday resort feel. The Active Level includes an indoor swimming pool with infinity edge, indoor and outdoor vitality pool, thermal suite including sauna, steam room, life style showers, ice fountain and a salt water pool.

An array of dining options including two bars are available at The Europe Hotel & Resort, with doors leading the way to outdoor terraces overlooking the lake. The Bar at The Europe is elegantly and sympathetically maintained in a traditional style with an open fire and deep leather armchairs to sink into after dinner. The Brasserie Bar has a modern, glitzy upbeat design and is perfect for a pre-dinner gathering. The Lounge offers a place to enjoy a fireside brandy and after dinner entertainment.

The Panorama Restaurant is designed to wow and highlights regional ingredients including Kerry lamb and beef from the hotel’s own farm. Casual dining in The Brasserie, a popular informal outlet and Riva, with Mediterranean inspired menus serving delicious pizzas, flat breads and more, all ensure that guests have plenty of choice during their stay.

With its location on The Ring of Kerry, the hotel is the perfect gateway for exploring Kerry’s attractions such as The Killarney National Park, The Gap of Dunloe, The Wild Atlantic Way, Skellig Islands and Dingle Peninsula. Golfers will be spoiled for choice with easy access to impressive links and parkland courses. The hotel is adjacent to Killarney Golf and Fishing Club, which offers reduced green fees to guests. Two landing pads are available at the Hotel to allow for private helicopter transfers to courses further afield. www.theeurope.com

Situated on its own extensive estate, The Dunloe Hotel & Gardens provides a wide range of onsite facilities. Leisure facilities include a fitness suite, sauna and steam room as well as two full size indoor tennis courts and a 25m

Killarney Hotels Collection consists of three unique properties in the South West of Ireland – The 5 Star Europe Hotel & Resort, The 5 Star Dunloe Hotel & Gardens and the 4 Star Ard na Sidhe Country House

Luxury

indoor swimming pool. The hotel also offers spa treatments using GROUND Rituals skincare products, complimentary horse riding on the Hotel’s Haflinger ponies and fishing on the River Laune which runs through the estate.

Guests can indulge in the very best of both Irish and international cuisine including beef and lamb from the Hotel’s own farm in the Grill Restaurant whilst looking out at the Gap of Dunloe. In the morning sun, sip on a coffee with today’s newspaper or enjoy tea & freshly home baked scones in The Upper Lounge. When the sun sets, enjoy an evening of entertainment or conversation in The Bar at The Dunloe.

With 64 acres of exclusive parkland and listed gardens for guests to enjoy, the setting of The Dunloe Hotel & Gardens is unrivalled.From the restored ruins of the original Dunloe Castle tower to the beautifully maintained arboretum, gardens and woodland with walking and fitness trails, the grounds of The Dunloe Hotel & Gardens are a paradise to explore. www.thedunloe.com

“Situated on its own extensive estate, The Dunloe Hotel & Gardens provides a wide range of onsite facilities”

“The hotel offers an ambience of graceful elegance which is combined with modern comforts, while retaining an old word enchantment”

Ard na Sidhe Country House Hotel

Ard na Sidhe Country House is a charming four star hotel situated near Killorglin, County Kerry on the scenic Ring of Kerry route. This 18 bedroom property dates back to 1913 and is nestled amongst 32 acres of spectacular gardens on the shores of Caragh Lake. As a leading Irish country house, the Hotel offers an ambience of graceful elegance which is combined with modern comforts, while retaining an old word enchantment.

The intimate dining room at Ard na Sidhe has a relaxed atmosphere, with the finest of local cuisine served including Kerry lamb and local seafood. After dinner, you can adjourn to the lounge with an open fire or stroll through the magic of the magnificent gardens and enjoy the peaceful stillness of Caragh Lake.

Sightseers are spoiled for choice with the Ring of Kerry, Gap of Dunloe, Dingle Peninsula and Slea Head Drives all within easy reach. A picnic basket from the kitchen and local tips, maps and guides from the team at Ard na Sidhe will have you on your way.

www.ardnasidhe.com

Confidence

Hoteliers are reporting a drop in business sentiment for 2024

Stubbornly high operating costs, coupled with concerns about the economic outlook for the year ahead, were weighing on the minds of hoteliers at the Irish Hotels Federation’s 86th Annual Conference which took place at the Slieve Russell Hotel, Co Cavan.

Following a strong performance in 2023, IHF President Denyse Campbell pointed to a more challenging outlook for the Irish hotels sector in the year ahead, with forward bookings underperforming and business sentiment among hoteliers taking a hit. Recent industry research carried out by the IHF shows a drop in levels of optimism across the sector, with only 47% of hoteliers reporting a positive outlook for trading conditions over the next 12 months. This contrasts with 74% who reported a positive outlook at the same time last year.

Hoteliers ranked rising business costs as the most serious challenge facing their business this year, with early forecasts indicating further increases of in excess of 8% in operating costs over the year ahead, significantly outpacing levels of inflation within the wider economy. This follows a period of already unprecedented cost increases over the last two years.

Some 79% of hotels indicated they were concerned about the outlook for the global economy and the potential impact on their business. Forward bookings for the year ahead are down 4.5% compared to this time last year, with 53% of hotels reporting a net decrease in bookings. Of particular concern is the domestic market along with the UK and rest of Europe. Bookings for North America are holding up, however, which is very welcome given the growing importance of this key market as a source of tourism revenue.

Campbell said: “While it is too early to predict the overall performance for the year, initial indications are concerning and highlight the challenges our industry faces across key markets.

takes a hit

This is at a time when consumer finances are under ongoing pressure and businesses are dealing with additional costs and a sharp rise in interest rates. We are also seeing the impact of the Government’s decision to increase tourism VAT, making us an outlier with the third highest rate of VAT in Europe.

“It is incumbent on the Government to do more to tackle the very high cost of doing business within the Irish economy. This is a major challenge for tourism and hospitality, our largest indigenous employer. Increasing costs are continuing to erode our competitiveness as a destination and jeopardise the sustainability of our wider industry – a vital part of the economy supporting some 270,000 livelihoods, 70% of which are outside of Dublin. More needs to be done to address Government-controlled costs, particularly for labour intensive industries such as tourism.”

Commenting on levels of ongoing investment within the sector she noted that, having invested significantly in their properties over the last two years, many hotels are continuing to prioritise investment in maintaining a consistently high-quality offering for visitors – a cornerstone of our competitiveness. Some 78% of hoteliers indicate they are planning refurbishment projects and increased capital investment over the next 12 months, including refurbishment of guest bedrooms (56%), refurbishment of common areas (47%) and guest technology (30%).

“While it is too early to predict the overall performance for the year, initial indications are concerning and highlight the challenges our industry faces across key markets”

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Thanks to an incredible team and a first rate level of customer service, Castle Leslie Estate has won a slew of awards in recent times

Not only did Castle Leslie Estate scoop three awards for Ireland’s Favourite Place to Stay (Overall Winner~ Gold), Ireland’s Castle & Heritage Wedding Excellence (Overall Winner ~ Gold) and Ireland’s Sustainability/Leading Green Hotel (Bronze) at the 2023 Virgin Media Hotel & Catering Review Gold Medal Awards, but it was also crowned “Ireland’s Leading Boutique Hotel” for the second year in a row at the recent World Travel Awards.

Brian Baldwin CEO of Castle Leslie Estate said: “To receive all of these awards in one year is wonderful. I could not be any prouder. My team at Castle Leslie Estate are what makes this all happen. The hard work and commitment that they give to each guest to make their experience a magical one is commendable. Their passion for delivering an incredible experience and the drive they have to offer a superior customer service is palpable. To receive these recognitions as one of the best hotels on the island of Ireland

Awards Glory for Castle Leslie Estate

“To receive all of these awards in one year is wonderful. I could not be any prouder. My team at Castle Leslie Estate are what makes this all happen”

makes it all worth it!”

Nestled on 1,000 acres of undulating Irish countryside, dotted with ancient woodlands and glittering lakes, Castle Leslie Estate is one of the last great Irish estates still in the hands of its founding family.

Located in Glaslough, County Monaghan, Castle Leslie Estate is just 80 minutes from Dublin and 60 minutes from Belfast. This beautiful Irish estate boasts a variety of accommodation, dining options and a diverse range of pursuits and activities for guests to enjoy.

A rural retreat in the heart of Ireland…

Nestled on 1,000 acres of undulating Irish countryside, do ed with ancient woodland and gli ering lakes, Castle Leslie Estate is one of the last great Irish estates still in the hands of its founding family. Steeped in history, full of character and charm, it is the ultimate Irish rural escape.

Only 80 minutes from Dublin and 60 minutes from Belfast, Castle Leslie Estate boasts a variety of accommodation and activities to suit all tastes. The Castle, at the heart of the Estate, o ers authentic original interiors and old-style hospitality and is a complete respite from the world. The Lodge is the social hub of the Estate, a country house boutique hotel that brings locals and guests together in an atmosphere of conviviality and comfort. The Old Stable Mews are the perfect spot for groups that want the convenience of hotel living combined with private luxury home rental.

Castle Leslie Estate o ers an idyllic se ing for outdoor activity and adventure. A host of activities are on o er including pike fishing for the nature enthusiast, exceptional walking trails for those who want to breathe in fresh country air, archery and clay target shooting for the more adventurous, falconry for those to experience nature up close, a fabulous spa for rejuvenation and of course the famous worldclass equestrian centre - just some of the choices that await you in this hidden corner of Ireland.

I

Nature FORCE of

Áine Budds on the power of recovery and why she wants to be a voice for young chefs

n May last year, Bord Iascaigh Mhara announced the five young chefs chosen for its 2023 Taste the Atlantic Young Chef Ambassadors programme. Among the chosen five was Kildare native Áine Budds who, along with the other four ambassadors, got the opportunity to meet some of the most successful seafood producers along the Wild Atlantic Way. Each of the chefs learned about the art of seafood production and smoking techniques and had the chance to visit seafood farms along the coast. They were also paired with a seafood producer to gain more of an in-depth understanding of how it all works. “I was paired with Roaring Water Bay, a producer of Irish rope mussels, near Skibbereen. The whole ambassador experience was phenomenal; it was such a great way to meet producers and deepen my knowledge around seafood and aquaculture.”

The ambassador role goes onto the young chef’s already impressive CV that includes spells at Bastible, Delahunt, Lorettas, Dubh in Newbridge, Clanbrassil House and Mae. She was named a ‘One to Watch for 2024’ in the Irish Independent last year, a piece that also mentioned her poetry which “draws on food imagery in fresh ways”. Currently, Áine is working as a chef at Aalta while pursuing an MA in Gastronomy & Food Studies at TU Dublin. So in a word, she’s busy. “It’s definitely intense! I’m really enjoying it though

Image: Clive Wasson

and loving the Masters. The workload is huge, there’s a lot of reading and writing but I love to write, so it was great to get back into it. I’m also really enjoying working at Aalta. We all move around sections regularly so I’m learning loads and being challenged every day. It’s been a privilege to be a part of the opening team.”

After taking a year out to get sober, Áine was keen to get back into the kitchen and hit the books once again. The “work hard, play hard” lifestyle that so often goes hand in hand with the restaurant industry took its toll, she says. “I definitely struggled with the drinking culture and ended up taking some time out. It’s such an accepted part of the industry that you kind of feel everyone is doing it, so it must be ok. For me, it wasn’t. I didn’t feel like the supports were there to help me through it but luckily, I was in a position to take the time out and deal with it. I’m proud of the fact that I’m over a year sober now.”

One of Áine’s ambitions is to advocate for young people and promote an environment where supports for people struggling with alcohol or drugs are commonplace. “Last year, I did a talk at Food on the Edge about my struggles and my sobriety. I’ve been quite vocal about it and about how since getting sober, I’ve achieved so much. It’s still difficult at times – I’ve struggled a bit around telling people why I don’t drink but I know that if I want to be happy, I need to make sure my sobriety is strong.” It’s not just young people struggling with alcohol and drugs in the

“There’s a great energy and buzz when you’re working in a kitchen; I love it”

industry, says Áine. “It’s so engrained, but I can see changes taking place and more awareness around providing staff with the supports they need. The pace of change is slow though and could do with accelerating a bit.”

Returning to the chaos of service, back to a culture where alcohol and drugs can be problematic, did make Áine apprehensive. “I think it varies from kitchen to kitchen but on the whole, drinking is part and parcel of working in a restaurant. When you’re in it, it’s hard to see just how it’s affecting your quality of life. It concerns me that you would have young people at a formative stage in their lives entering the industry, who aren’t necessarily prepared for it.” Education and awareness are key, says Áine. “It’s such an amazing industry and I don’t want to give a negative perception of it. I’ve learned so much, met lots of amazing people and been given so much support in being honest about my struggles and my sobriety. When I was working in Mae, Grainne O’Keefe was amazing and so supportive when I told her about my issues. I owe her so much for encouraging me at a time when I really needed it.”

Áine says it’s important that people entering the industry are aware of the culture, which is starting to shift but not at a fast enough pace. “This is my experience, based on decisions that I made, so I wouldn’t advise anyone not to pursue a career in the industry, but I still think it’s important to be aware of the culture that exists. I would absolutely encourage young people interested in cheffing to go for it. There’s a great energy and buzz when you’re working in a kitchen; I love it.”

Taste the Atlantic Young Chef Ambassadors Áine Budds, Fiona Keyes, Jaden Mascarenhas, Nell McCarthy and Aoife Comerford (Image: Clive Wasson)

CAUTIOUS OPTIMISMfor year ahead

2023 H2 INSIGHTS

2023 was a record year for many (if not most) hotels in the Republic of Ireland.

A combination of healthy occupancy levels, strong average room rates and a softening of energy expenses delivered record turnover and profits across all asset classes and locations.

The beneficial cash flows that followed have allowed many hotel owners and managers to invest in their assets, their staff and ultimately their customers’ experience. Investment

in ESG initiatives was also top of the agenda across the tourism and hospitality sector as more hoteliers look to further improve on their sustainability credentials.

“Owners and managers appear optimistic about trading prospects for 2024 after a strong end of year”

ACCOMMODATION STATISTICS

Gerardo Larios Rizo gives his take on how Ireland’s hotel sector will fare in 2024

INSIGHTS FOR 2024

Profit margins could come under pressure this year with a higher rate of VAT, increases to minimum wage and paid sick leave entitlements as well as mandatory pensions, all putting a squeeze on profits. However, owners and managers appear optimistic about trading prospects for 2024 after a strong end of year and healthy levels of business on the books for the year ahead, as well as expectations for inflation to fall below 3%. Sustained employment statistics (unemployment

A positive supply and demand dynamic delivered high occupancy and double digit RevPAR growth across all reported ROI locations. The last quarter of 2023 showed a visible slowdown of demand in Dublin, with both occupancy and rate falling behind 2022 for the months of November and December (the return of the 13.5% rate of hospitality VAT impacted stats from September to December).

DUBLIN

GALWAY

5.4%

LIMERICK

Despite reporting a soft last quarter, the city centre reported a 5.4% average increase in occupancy in the 12 months to December 2023 and an €8 (4%) increase in average room rate. The opening of about 1,700 additional hotel bedrooms in the city during the year influenced occupancy and average room rate performance.

Finished 2023 with an average occupancy of 79% and a rate of €155 (average room rates for August exceeded the €200 mark). This represents a rise of 14% in RevPAR for 2023 vs 2022.

CORK

79%

Hotels continued to lead the way in RevPAR growth during 2023, with a 22% increase reported vs 2022. The increase was primarily driven by a 15% increase in average room rate which finished the year at €126.

90%

Reported occupancy of around 90% and an average room rate of circa €156 for year ending December 2023. Hotel bedroom supply will increase by almost 400 new hotel bedrooms in Cork city next year.

22%

rate of 4.9% reported by the CSO for December 2023) provide some comfort on discretionary spending patterns from the domestic market in the coming months.

Tourism Ireland has predicted a significant rise in US tourism in Ireland in 2024, with numerous new flights announced between Ireland and the US including a number of additional routes to Shannon Airport, which reported a 29% increase in passenger numbers last year. Sustainability is frequently referenced in business plans these days and is likely to shape the investment landscape in 2024.

Reflecting this growing interest, Tourism Ireland is to join with Failte Ireland and NI Tourism in launching a new standard for tourism stakeholders who offer a sustainable product or service. The scheme will be launched in 2024 and aims to support businesses committed to sustainability.

Most agents agree that 2024 could be a record year for the hotel transaction market in Ireland based on active transactions and a number of high profile properties currently on the market.

Gerardo Larios Rizo is the Head of Hospitality Sector at Bank of Ireland

TRENDS

• Strong levels of transaction activity are expected in the Irish hotel sector this year based on a number of live deals, including the sale of the Shelbourne Hotel, Hampton Hotel in Donnybrook, the sale of the majority stake of the Dean Hotel Group to Lifestyle Hospitality Capital and Elliott Investment Management and the recently announced sale of the Radisson St Helen’s Hotel in Stillorgan. The Slieve Russell Hotel in Cavan will come to the market later this year.

• Dublin hotels are set to benefit from an increase in the number of world class entertainment events during 2024 with scheduled performances from Bruce Springsteen, Coldplay, Taylor Swift and Pink, among others. These high calibre events are highly profitable for hotels and the wider hospitality sector. However, the increase in hospitality VAT and additional bedroom stock hitting the market could negatively impact on average room rate and occupancy statistics for some locations in the coming year. STR forecasts a slight RevPAR drop for Dublin (c-7%) in 2024.

• More hotel openings – in Dublin, Accor will open the doors to the Hoxton Hotel (129 bedrooms) on George’s Street and the Press Up Group will open The Leinster (55 bedrooms) while in Cork, Whitbread will open its first Premier Inn outside Dublin (187 rooms) and JMK is expected to open its Moxy and Residence Inn by Marriott development. In Curracloe, the Neville Group is set to open the 50 bedroom Ravenport Hotel this Spring.

• The question remains about the slowdown in development due to escalating construction costs, but the level of enquiries reviewed at Bank of Ireland last year would indicate many intend to press ahead. Hotel room occupancy and rate trends are the biggest enabler for projects and Dublin retained the top position when it comes to occupancy in 2024 across all major European capitals.

• The phased repayment of warehoused tax obligations will begin in May 2024 and may add to the cash flow pressures of those who have yet to settle their obligations. A sizeable portion of businesses have already been in discussions with Revenue.

Proud Sponsor of Ireland's Afternoon Tea Hotel Award

Virgin Media Business

Once again, the Virgin Media Business Gold Medal Awards were held in the Galmont Hotel & Spa Galway where MC Anton Savage managed to keep the 650-strong audience entertained throughout the event. Guests enjoyed a delicious three course meal and a lively band kept guests on their feet until the early hours.

GOLD MEDAL AWARDS

The big winner of the night was The Europe Hotel & Resort, taking home the coveted Supreme Winner award. Described by judges as a truly stunning 5 star hotel with friendly, attentive staff and an excellent food offering, The Europe also took home the award for Ireland’s Five Star Hotel Casual Dining Experience. Ireland’s Five Star Resort again went to Adare Manor, while the award for Ireland’s Favourite Place to Stay went to Castle Leslie Estate. Meeran Manzoor at The Blue Haven Kinsale was named Ireland’s Chef of the Year, while the award for Ireland’s Hotel Casual Dining Experience went to O’Donoghue Public House at Killarney Towers Hotel & Leisure Centre in Kerry.

The Gold Medal Awards celebrate the extraordinary achievements of the Irish hotel and catering sector. They also recognise and reward the high standards of excellence that this sector strives to achieve every single day. Judges were impressed by the determination and grit shown by all the shortlisted entries for this year’s event. Congratulations to all our winners; we’re already looking forward to seeing you again next year!

“The Virgin Media Business Gold Medal Awards celebrate the extraordinary achievements of the Irish hotel and catering sector. They also recognise and reward the high standards of excellence that this sector strives to achieve every single day”

SPONSORED BY

THE EUROPE HOTEL & RESORT SUPREME WINNER

At the 2023 Virgin Media Business Gold Medal Awards, The Europe Hotel & Resort brought the much-coveted Supreme Winner accolade back to Killarney. The resort also took home the award for Ireland’s Five Star Hotel Casual Dining Experience. Judges commented on the resort’s stunning locati on,

outstanding staff and excellent food. This is a hotel with a “great happy buzz”, with staff that go the extra mile to ensure guests enjoy the highest level of service. Judges also paid tribute to Concierge Padraig Daly, “just the man you would want every visitor to Ireland to encounter. He is one in a million.”

THE MERRION HOTEL

IRELAND’S FIVE STAR HOTEL

A highly contested category, The Merrion Hotel was named Ireland’s Five Star Hotel at this year’s event. Excellent staff combine with delicious food and attention to detail to make a stay at The Merrion an elevated experience. Judges commented on an outstanding property that is overseen by Peter McCann “who was on hand throughout the two days we were there. This is a faultless hotel.”

Silver - Hayfield Manor

Bronze - The Dunloe Hotel & Gardens

SPONSORED BY

HORSE & JOCKEY HOTEL

IRELAND’S FOUR STAR HOTEL

Located at one of the great traditional crossroads of Ireland in the heart of Co Tipperary, Horse & Jockey took home the award for Ireland’s Four Star Hotel. Judges commented on the friendly and professional staff, well-appointed bedrooms and excellent spa facilities.

Silver - Harvey’s Point Bronze - Armada Hotel

INCHYDONEY ISLAND LODGE & SPA

IRELAND’S FOUR STAR RESORT

A most deserving winner of this competitive category, judges commented on the excellent service and food at Inchydoney. The evening meal was described as tremendous (“I would go back just for that alone”), while the swimming pool was described as “very special”. Judges also commended the Lodge on its goodie bag on departure, a “lovely touch”.

Silver - The Lake Hotel Bronze - Parknasilla Resort and Spa

SPONSORED BY

SPONSORED BY

ADARE MANOR

IRELAND’S FIVE STAR RESORT

This is the third year in a row that Adare Manor has won the award for Ireland’s Five Star Resort. Judges described the terrific service they received, from the moment they arrived to the second they checked out. “Friendly but professional” staff are on hand to meet the guest’s every need, while “superb food” tops off a hotel that’s at the top of its game.

SPONSORED BY

DROMOLAND CASTLE HOTEL

IRELAND’S SUSTAINABILITY/ LEADING GREEN HOTEL

Dromoland Castle’s commitment to sustainability shines through. The hotel has eliminated as much single use plastic as possible across all departments, while renewable energy is utilised throughout. In addition, a training programme for kitchen teams is helping to eliminate food waste. Judges commented on Dromoland’s great efforts on reducing its carbon footprint, while maintaining excellent customer service.

Silver - Fernhill House Bronze - Castle Leslie Estate

Silver - Ashford Castle Hotel Bronze - Powerscourt Hotel Resort & Spa

TEMPLE BAR INN

IRELAND’S THREE STAR HOTEL

Described by judges as a “terrific” hotel, The Temple Bar Inn in Dublin is the deserving winner of the Three Star Hotel award. A well-designed, inviting hotel, judges commented on the “delicious” food and excellent amenities. The most impressive aspect of the hotel was, says judges, its welcoming, friendly staff.

Silver - Conyngham Arms Hotel

THE STATION HOUSE HOTEL

IRELAND’S COUNTRY HOUSE & GUEST HOUSE EXPERIENCE

This family-run hotel was described by judges as “simply excellent”. Staff are warm and welcoming, bedrooms are well-appointed while locally sourced food is of the highest quality. Lovingly refurbished in 2021 to a very high standard, this is a most deserving winner. The Station House Hotel also took home top honours in the ‘Ireland’s Small Wedding Hotel100 people or less’ category.

Silver - Ballyvolane House Bronze - Mount Falcon Estate

IRELAND’S SMALL WEDDING HOTEL - 100 PEOPLE OR LESS

Winner - The Station House Hotel

Silver - Marlfield House Hotel and The Duck Restaurant Bronze - Headfort Arms Hotel

BALLYNAHINCH

CASTLE

HOTEL & ESTATE

IRELAND’S FINE DINING HOTEL RESTAURANT

Beautiful art adorns the walls in the restaurant at Ballynahinch Castle, where judges were treated to an elevated dining experience. An excellent food and wine selection combines with helpful and attentive staff to make this restaurant a highly deserving winner.

Silver - Tankardstown House

Bronze - Kelly’s Resort Hotel

COMPASS IRELAND

IRELAND’S BUSINESS AND CATERING INC. CONTRACT CATERING

Compass Ireland scooped the much coveted award for Ireland’s Business and Catering inc. Contract Catering accolade at the 2023 Gold Medal Awards. Showcasing its commitment to food quality and provenance, Compass Ireland stood out in this competitive category.

Silver - Aramark @ AIB Molesworth Street

SPONSORED BY

OUR FAMILY TRADITION OF BREWING STEMS BACK TO 1702 WHEN WE OPENED OUR MALTINGS BREWERY ON JAMES STREET, KILKENNY, TO BECOME IRELAND’S FIRST COMMERCIAL BREWERY. WITH A 7TH GENERATION OF THE SULLIVAN’S LEADING THE CHARGEOUR MISSION IS TO RESURRECT THE LOST ART OF WORLD-CLASS IRISH BREWING IN KILKENNY, A CITY WITH OVER 800 YEARS OF GREAT BREWING HERITAGE.

IT’S WITH ENORMOUS PRIDE THAT OUR NEW BREWERY IS CURRENTLY UNDER CONSTRUCTION IN CENTRAL KILKENNY, WITH OUR FIRST BREW-DATE PLANNED FOR MID-2024.

THE SPA AT ASHFORD CASTLE

IRELAND’S FIVE STAR HOTEL SPA EXPERIENCE

This is the second year in a row that The Spa at Ashford Castle has won this coveted award. Earlier this year it was announced that The Spa had retained its five-star ranking from Forbes Travel Guide. Judges commented on a “wonderful spa experience” with a team that’s “completely on point”. Relaxation areas, the pool, steam room and treatment rooms are beautifully appointed.

Silver - Dromoland Castle Hotel Bronze - Lough Eske Castle

THERMAL SPA VILLAGE AT GALGORM

IRELAND’S FOUR STAR HOTEL SPA EXPERIENCE

This was, according to our judges, hands down the best thermal area they had ever visited. A huge array of outdoor thermal experiences and pools combined with excellent service and knowledgeable therapists make the Thermal Spa Village at Galgorm a very worthy winner.

Silver - The Galmont Hotel & Spa

Bronze - The Johnstown Estate Hotel & Spa

HAYFIELD MANOR

IRELAND’S HOTEL BREAKFAST

A breakfast display that must be seen to be believed, Hayfield Manor is the worthy winner of Ireland’s Hotel Breakfast for 2023. Judges commented on the impressive buffet selection, along with the “superb” hot breakfast favourites on offer. Staff were helpful and friendly, while the beautiful room added to the overall experience.

Silver - Castlewood House Dingle Bronze - The Twelve Hotel

THE WESTBURY

IRELAND’S AFTERNOON TEA HOTEL

A delicious, locally sourced afternoon tea and a most deserving winner of this hotly contested category – so said our judges. All dietary requirements were catered for, while staff were attentive and friendly. Judges commented on the lovely atmosphere and quality of sandwiches and sweet treats on offer.

Silver - Killarney Royal Bronze - The g Hotel & Spa

SPONSORED BY

CASTLE LESLIE ESTATE

IRELAND’S CASTLE & HERITAGE WEDDING EXCELLENCE

With a breath-taking view over the lake, weddings at Castle Leslie Estate are magical experiences. Weddings can take place both inside and outside the Castle, with a marquee available to couples who opt for an outdoor ceremony. Filled with character and charm, Castle Leslie Estate is a worthy winner of this new awards category.

Silver - Bellingham Castle Bronze - Tankardstown House

NEWPARK HOTEL KILKENNY

IRELAND’S FAMILY FRIENDLY HOTEL

Excellent activities for children of all ages are to be found at Newpark. An on-site Dinosaur Theme Park along with a Pet Farm are free to residents, while a kid’s club keeps parents and kids alike content. Family rooms are spacious and well-appointed. It’s clear that thoughtful consideration has been given to the needs of families at this worthy awardwinning hotel.

Silver - Amber Springs Hotel & Spa Resort Bronze - Sligo Park Hotel & Leisure Club

COLLEGE GREEN HOTEL

IRELAND’S CITY HOTEL

A modern temple of luxury, College Green Hotel is the perfect 5-star city centre property, says judges. With an elevated food offering, the hotel also features spacious, comfortable rooms, an excellent bar service and a “buzzy” lobby where it’s all happening. Staff are also well trained, genuinely friendly and welcoming.

Silver - The Dean Cork

Bronze - Ashling Hotel Dublin

MOUNT JULIET ESTATE

IRELAND’S GRAND WEDDING HOTEL - 101 PEOPLE OR MORE

Judges were impressed with the excellent wedding packages on offer at Mount Juliet. A great variety of menus and competitive prices for a 5-star property make Mount Juliet a most worthy winner of this very competitive category. Mount Juliet also took home the award for Ireland’s Five Star Fine Dining Hotel Restaurant at the 2023 awards.

Silver - Armada Hotel

Bronze - Sligo Park Hotel & Leisure Club

Ireland’s Five Star Fine Dining Hotel Restaurant

Gold - Mount Juliet Estate

Silver - Park Hotel Kenmare

Bronze - Carton House, A Fairmont Managed Hotel

CHEF MICHAEL TWEEDIE, ADARE MANOR

IRELAND’S CHEF OF THE YEAR FIVE STAR

Menus by Michael Tweedie at Adare Manor are faultless, said our judges. His seasonal menus are filled with only the best artisan, locally sourced ingredients, while his skills as a chef shine through. A feast for the senses.

Silver - Chef Gareth Mullins, Marker Hotel

Silver - Chef Richard Picard Edwards, Ballyfin Demesne

SPONSORED BY

CARTON HOUSE, A FAIRMONT MANAGED HOTEL

IRELAND’S BUSINESS & CONFERENCE HOTEL

It’s clear to see why Carton House is such a popular option for conferences and events. Judges were impressed by the facilities at this hotel, including large, well set-up and comfortable rooms, break-out areas and outside seating. Team building and archery are also on offer.

Silver - Great Southern Killarney

Bronze - Radisson Blu Royal Hotel

MHL HOTEL COLLECTION

IRELAND’S HOTEL GROUP

Located across the length and breadth of the country, each hotel in the MHL Collection has its own distinct personality and charm. A number of properties in the Collection took home some of the most coveted awards at this year’s Gold Medal Awards, a testament to the quality instilled by MHL founders and staff.

SPONSORED BY

CLAIRE’S KITCHEN IRELAND’S EVENT CATERER

Judges were “blown away” by Claire’s Kitchen, a premier event catering service provider in Mayo. Staff were efficient and friendly while dishes were fresh and locally sourced. Headed up by Claire Howley Sabin, the catering firm had the honour of serving Joe Biden and his secret service in 2023. A most worthy winner.

GATHER & GATHER – UNIVERSITY COLLEGE DUBLIN IRELAND’S EDUCATION & HEALTHCARE CATERER

An excellent service that delivers excellent, seasonal food, Gather & Gather at University College Dublin took top honours in the ‘Education & Healthcare Caterer’ category. Although one of the most competitive categories at the 2023 Awards, Gather & Gather’s commitment to creating and serving great quality, freshly made food and drinks shone through.

Silver - Aramark Healthcare @ Nazareth House Sligo

O’DONOGHUE PUBLIC HOUSE AT KILLARNEY TOWERS HOTEL & LEISURE CENTRE

IRELAND’S HOTEL CASUAL DINING EXPERIENCE

THE LODGE AT ASHFORD CASTLE

IRELAND’S WINE EXPERIENCE

A truly deserving winner of this hotly contested category, The Lodge at Ashford Castle offers guests a superb wine experience from start to finish. Judges described a “world class” journey into food and wine pairings, guided by a team of experienced staff.

Silver - Ashford Castle

Bronze - The Twelve Hotel

HARVEY’S POINT

IRELAND’S GUEST EXPERIENCE

Judges described their “exceptional experience” at Harvey’s Point, the warm welcome they received at check-in and the customer service that ensures every guest is made to feel special. Food and drinks were described as “fantastic”, while the breakfast “was the very best I have ever had in a hotel”.

Silver - Lough Eske Castle

SPONSORED BY Bronze - No 1 Pery Square Townhouse & Spa

Excellent staff training is very evident at O’Donoghue Public House, the worthy recipient of the 2023 ‘Ireland’s Hotel Casual Dining Experience’ award. Judges commented on the pub’s extensive menu, good quality produce and professional food and beverage service. This is, said judges, a very well run pub that’s at the top of its game.

Silver - Kilkenny Hibernian Hotel Bronze - Diamond Coast Hotel

CHEF MEERAN MANZOOR, THE BLUE HAVEN KINSALE

IRELAND’S CHEF OF THE YEAR

Meeran Manzoor deservedly took home the Chef of the Year accolade at the 2023 Gold Medal Awards. At Rare, Meeran’s menu is influenced by his Tamil Nadu heritage; diners can choose from a five-course tasting menu or a seven-course tasting menu which are both available with wine pairings. Judges were blown away by the skill so clearly on show during their delicious meal.

SPONSORED BY

Silver - Chef Daniel Willimont, Kilronan Castle Estate & Spa

Silver - Chef Noel Enright, The Lake Hotel

IRELAND’S FAVOURITE PLACE TO STAY OVERALL WINNER - CASTLE LESLIE ESTATE

Leinster - Woodenbridge Hotel & Lodge Munster - Adare Manor

Connacht - The Hardiman Ulster - Castle Leslie Estate

CASHEL PALACE HOTEL IRELAND’S FRONT OF HOUSE TEAM/ TEAM MEMBER

Judges were warmly welcomed by an excellent front of house team at Cashel Palace, which set the tone for a wonderful experience. Engaging, knowledgeable staff members were on hand to offer advice on what to do and where to visit – staff training is very evident, making this a most worthy winner.

Silver - The Montenotte Bronze - Park Hotel Kenmare

BROOKLODGE & MACREDDIN VILLAGE

IRELAND’S MENU PROVENANCE AWARD

SPONSORED BY

Known as the food village, it’s easy to see why Macreddin Village took home the award for Menu Provenance. The hotel’s passion for good quality, organic food shone through, with judges commenting on the incredible flavours and beautiful presentation of the dishes they enjoyed. Staff were knowledgeable and friendly, adding to a wonderful experience.

Silver - The Marker Dublin Hotel Bronze - Ballyvolane House

EXCEL RECRUITMENT IRELAND’S INNOVATIVE SUPPLIER

HEADFORT ARMS HOTEL

OUTSTANDING

CUSTOMER SERVICE AWARD

If you would like to be involved in the 2024 awards, entry or sponsorship, email events@ashville.com

TOURIST HOTEL OF THE YEAR

GREAT

SOUTHERN KILLARNEY

Silver - Killarney Royal

Bronze - Ocean Sands Hotel Enniscrone

IRELAND’S BEST FAMILY RUN HOTEL GROUP

THE BLUE HAVEN COLLECTION

A ChatQuickwith Rose Murphy

For over two decades, the Head Chef at Ariel House has been winning fans for her famous breakfast

“Our breakfast is cooked specifically for every individual, so it’s a very warm, homey feeling breakfast”

HOW LONG HAVE YOU HELD THE ROLE OF HEAD CHEF?

I’ve been Head Chef for 25 years, 23 of them in Ariel House.

WHERE DOES YOUR INTEREST IN FOOD COME FROM?

Since I was a child, I’ve loved cooking. The love for baking came after having my son. As a mum, you just make cooking and baking fun.

WHAT WAS YOUR FIRST ROLE IN HOSPITALITY?

The Mount Herbert Hotel in Sandymount. My sister-in-law was working there at the time and offered me the job. Back in the day, that was the normal way to get a job in the hotel industry.

WHAT MAKES THE BREAKFAST AT ARIEL HOUSE SO SPECIAL?

Well nowadays, when you stay in a hotel, you don’t get a lovely, freshly cooked breakfast. Ours is cooked specifically for every individual, so it’s a very warm, homey feeling breakfast.

HOW IMPORTANT IS LOCALLY SOURCED PRODUCE TO YOU?

Very important as it helps maintain the quality of our food.

ARE RISING FOOD COSTS AFFECTING WHAT YOU CAN PUT ON YOUR MENU?

Yes and no. As a small restaurant, we find ways to keep costs from affecting quality. We make compromises.

IS THERE ANYTHING YOU DON’T LIKE ABOUT THE INDUSTRY?

Well if I didn’t like it, would I be here 23 years later? I am very lucky; I have never crossed paths with a bad employer and I do what I enjoy.

IF YOU WERE TO GIVE A YOUNG CHEF A PIECE OF ADVICE, WHAT WOULD IT BE?

Take your time to choose the right place. Don’t put too much pressure on yourself, cook as you would for your family or someone you love; otherwise, it will turn into stress instead of joy.

WHAT’S YOUR FAVOURITE DISH ON THE MENU?

To eat? Poached egg and chutney, a mix of flavours and softness – I love it. To serve? Bruschetta.

WHAT’S YOUR AMBITION FOR 2024?

I’d love to be nominated for a best breakfast award. Winning would be amazing.

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