Hotel & Catering - Issue 2 2023

Anyone for Tea?

Simplicity and freshness are key to afternoon tea at Mount Juliet

Recognising excellence at the Virgin Media Business Gold Medal Awards

AWARDSGlory

AN IRISH CHEF

ANDREW WALSH is flying the flag for Irish produce in Singapor e abroad

Memorable MEALS

JP McMahon on a life-changing spaghetti bolognese in Tipperary

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 2023

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 2023. 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.

Over 500 people attended this year’s Gold Medal Awards, held for the first time in the Galmont Hotel & Spa Galway. Cork’s Imperial Hotel took home the big award of the night, the Supreme Award, along with silver for both Ireland’s Guest Experience and Ireland’s Hotel Breakfast. Judges described the Imperial as the “beating heart of Cork”, a hotel that presents the guest with a truly unique experience. Late last year, the hotel announced that its Pembroke Street venue ‘Sketch’ was to become the hotel’s main restaurant, serving a new dinner menu devised by recently appointed Executive Head Chef Ali Honour. The hotel’s former restaurant at its South Mall entrance is also now home to a swanky new bar, No. 76. These refurbishments have injected a freshness and a vibrancy into the hotel that blend seamlessly with the old world charm the Imperial is known for. Judges were unanimous in their decision to name The Imperial this year’s Supreme Winner. Other winners on the night included Castle Leslie Estate which was named Ireland’s Four Star Resort, Clew Bay Hotel which won the award for Ireland’s Three Star Hotel and The Mustard Seed, which took home the award for Ireland’s Country House & Guest Experience. Everyone at Hotel & Catering Review would like to congratulate all nominees and we hope to see you all again next year!

Elsewhere in this issue, we caught up with Andrew Walsh, the Mayo native who’s made Singapore his home for the past 12 years. The owner-chef has four restaurants on the island, including CURE which was awarded a Michelin star in 2021. Late last year, Good Food Ireland announced that Andrew was taking up the role of International Ambassador. It’s a role that’s all about talking, preaching and shouting about the quality of Irish food, something Andrew has been doing for several years. For more on his plans in Singapore, turn to page 18.

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.

Editor: Denise Maguire

Email: denise.maguire@ ashvillemediagroup.com

www.hotelandcateringreview.ie | info@hotelandcateringreview.ie

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40 NEW JOBS AT SLIGO CITY HOTEL

The Sligo City Hotel is set to open in March as part of the Address Collective Hotel Group, owned by Irish hoteliers Brian and Ciara McGettigan. The expansion will create 40 new jobs initially, with more added over time. The 61 bedroom hotel will operate under the Address Collective Hotel Group for the 2023 season and there are plans for further investment and refurbishment which will lead to a rebrand of the hotel as The Address Sligo. “This commitment and significant capital investment in Sligo demonstrates our appetite to grow the Address Collective brand. We have plans to create a bespoke product that will enhance Sligo’s hotel offering. The location lends itself to a truly boutique hotel and we look forward to the launch of The Address Hotel Sligo in 2024,” said Brian and Ciara McGettigan.

APPOINTMENT

Mark Bowe has been appointed General Manager at Castlerosse Park Resort. He takes over the role from his father Danny Bowe who has announced his retirement after a 27-year tenure at the resort. Mark has been with Castlerosse Park Resort for 10 years, the last three of which he has been Deputy General Manager. Previously, he worked in several five star hotels around the world including the Kempinski Group in Germany, the Hilton Group in Australia and Great Southern Hotels in Ireland. “We’ve set in motion big plans at the resort, which are already under construction to expand our offering and to bring solutions to challenges currently facing the hospitality sector, from the introduction of staff quarters to the major upgrading and refurbishment of the on-site Kenmare house into a luxury destination for the tourist rental market.”

MONTENOTTE REVEALS LATEST ARTIST IN RESIDENCE

The Montenotte Hotel has named contemporary Irish painter Paul Christopher Flynn as its latest Artist in Residence. Now in its sixth year, the scheme is in partnership with The Gallery Kinsale, a local art gallery that represents the best in up and coming local and national talent. Paul, who graduated from Dublin’s National College of Art and Design in the early 1980’s, walked away from art completely after leaving college. He moved to the US and didn’t pick up a paintbrush or a pencil for 20 years. When he returned to Ireland in 2003, he began painting immediately with 20 years’ worth of ideas jostling for space in his mind. To present his works in any kind of linear process was impossible and so he made the conscious decision to paint all different themes and ideas. ‘Themes’, the title given to this retrospective exhibition on show at The Montenotte Hotel, is a selection of his varied styles and images. At their essence, all of Flynn’s paintings aim to be centres of calm in a world that is often too loud and too busy. For more information about Paul Christopher Flynn’s work, visit http://thegallerykinsale.com/

Allen Flynn |

Did you always want to be a hotelier?

Hospitality has always been part of our family.

The Flynn Hotel Collection was originally founded by my parents Niall and Dottie Flynn. I come from a family of five and four of us entered the business. I started in finance, but the hospitality bug caught me when I returned from New York in 1995. It truly has always been in my heart.

What’s the biggest focus for the Flynn Hotel Collection in 2023?

The biggest focus for us is to continue the business in a sustainable way by continuing to support local suppliers and farmers. We are always looking for ways to reduce our footprint, care for and protect the environment, and give back to the communities we are part of. We are looking forward to welcoming and looking after our guests across our four hotels in Cork, Dungarvan, Ennis and Kilkenny.

What is the ethos of The Flynn Hotel Collection?

“Let our Family Look After Yours”, this is true in everything we do. It’s not just a hotel break for our guests. It’s a home away from home where we try to create memories for our guest but also for our team.

CO-MANAGING DIRECTOR OF THE FLYNN HOTEL COLLECTION

The Imperial Hotel, part of The Flynn Hotel Collection won Supreme Winner along with silver awards for Best Guest Experience and Best Hotel breakfast in the Gold Medal Awards. The Flynn Hotel Collection also won Gold for The Best Hotel Group. How did that make you feel?

I found it quite overwhelming. My parents started the business in 1960. They instilled a great work ethic and drive in my brothers and me. The most important message of all was to “Let our family look after yours”. That has always resonated with us and served us well through the ups and downs the industry has seen. We are all very proud of the amazing achievement of The Imperial Hotel in Cork. It is a hotel that has always been very special, but it has really blossomed in the last few years. We have been served with amazing management and staff in all the properties who work tirelessly and show great pride in their work. They are all an extended part of the Flynn Family and the awards are as much a reflection on their contribution to them and it is to us.

ME AULD FLOWER KICKS OFF IN MARCH

Due to be held in Dublin City Fruit, Veg & Flower Market in Dublin 7 over St Patrick’s Festival weekend, ‘Me Auld Flower’ is a new Irish food and drinks festival from Andy Noonan and his team. This will be the first time a festival has taken place in the Victorian venue. The event will focus on Irish food and drink culture with a mix of restaurants, chefs, producers, distillers, brewers and makers, all under the one storied roof. “We are honoured to host this first-ofits-kind-event in one of Dublin’s mostloved buildings. I’ve always wanted to host an event in the market, highlighting the best in Irish food and drink. Me Auld Flower will bring this all to life under one roof. Guests can expect the same eye for talent as Big Grill, with all of the festival atmosphere we’re known for, in an indoor setting,” said Festival Director, Andy Noonan.

APPOINTMENT

Liss Ard Estate has announced the appointment of Alexi Argyris as the Estate’s new General Manager. Alexi was born in Greece and educated in England. His managerial career has taken him from Claridge’s in London to eight years with Four Seasons Hotels & Resorts, followed by a dip in the Caribbean seas and then five years with Rosewood Hotels & Resorts. He joins Liss Ard from his most recent position as General Manager of The Rooster Wellness & Lifestyle Resort in Antiparos, Greece.

TOP MARKS FOR O’DONOGHUE RING COLLECTION

Kerry based hotel group, the O’Donoghue Ring Collection, has been certified as a “Great Place to Work” following positive feedback from almost 500 employees. Staff members across hotels including Killarney Plaza Hotel & Spa, Killarney Avenue Hotel, Killarney Towers Hotel & Leisure Centre, River Island Hotel, Park Place Apartments, Café du Parc, The Tan Yard and O’Donoghue Public House, completed the survey, achieving an impressive result.

Gemma Ring, Owner and Managing Director of the O’Donoghue Ring Collection, said: "As a cornerstone of the local community, the employee experience and development of our people is central to our ethos. Our continuous innovation and progressive mindset is a reflection of our passionate and empowered team, who go above and beyond in their daily roles, to exceed guest expectations.”

Two programmes in Developing Leaders for Hospitality and Tourism are available through Education and Training Boards locally to ensure workers can upskill in their current role, but also take on new work areas to progress in their career.

Skill to Advance provides upskilling and reskilling opportunities, anticipating and responding to skill needs. It particularly targets those facing changes in their work due to technology advances, changing work practices and market diversification.

A key feature of Skills to Advance is its focus on sectors experiencing disruption or those with emerging opportunities. An example of this is Developing Leaders for Hospitality and Tourism. Driven by the critical challenges now facing the industry and to boost the retention and career progression of key talent, two new training programmes have been developed by SOLAS and the ETBs in collaboration with the Irish Hotels Federation, Failte Ireland and Regional Skills Fora.

These highly subsidised, accredited programmes are aimed at hotel employees who are currently performing a team leader or frontline management role or are new to a supervisory role. They aim to equip employees in the sector with enhanced skills to lead and manage their teams effectively. Benefits for employers include customised training to equip staff to lead teams effectively, increase staff motivation and retention and customised content to address skills gaps. Benefits for employees include enhancing skillsets, leading teams effectively, managing and motivating teams, developing digital skills and optimising career prospects. These programmes will be delivered in a flexible manner to suit both the business and the employee both online with tutor support and when feasible, a blend of online and in-person training is available.

For more information, contact your local Education and Training Board or visit www.skillstoadvance.ie

ANGIE’S OPENS AT ROLY’S

Angie’s Wine & Cocktail Bar has opened at Roly’s Bistro. Named after Roly’s founder John O’Sullivan’s wife Angela, Angie’s will serve a wide selection of well-priced cocktails along with dishes from the Roly’s Terrace menu. Customers can also purchase speciality and more expensive wines by the glass with new ‘by the glass’ technology that keeps opened bottles under a protected atmosphere as if the bottle had been newly opened.

PRESS UP EXPANDS INTO BELFAST

Plans have been submitted for a 91 bedroom boutique hotel to Belfast City Council by Press Up Hospitality Group. Jessica Carlyle-Clarke, Head of Business Development & New Opportunities UK, said: “We are delighted to move forward with plans to bring The Dean to Belfast – a capital city that is as vibrant and fresh as the brand itself. We are all about celebrating iconic cities, creating beautiful spaces within them that complement old and new. This site is one of cultural significance, right next to Ulster Hall, a venue that speaks to Belfast’s built heritage. This is an exciting time for the Group as it looks to develop its footprint across the UK and Ireland.” In August 2022, Press Up Hospitality Group was granted planning permission for The Dean, Birmingham, the first location for the brand outside of Ireland.

A NEW LOOK FOR THE MORRISON

The Morrison Dublin, Curio Collection by Hilton, has been accredited as a 5-star hotel by Fáilte Ireland and has also been awarded a Gold level rating from Green Tourism, an internationally recognised accreditation that rewards sustainable tourism. The Morrison, the first hotel in Ireland to join the

Curio Collection by Hilton, has just undergone a €4 million refurbishment throughout its reception areas and rooms. General Manager Patrick Joyce says there’s still a strong emphasis on the hotel’s artistic vibe and rock ‘n roll character, but there’s also something contemporary and

cool around every corner with new Irish art, furnishings, décor and floors. “We’re very excited about this next chapter for The Morrison Dublin. It’s been a lot of work, but we feel that the hotel has never looked better and we’re just as proud of the level of hospitality we offer.”

NEW LEADERSHIP PROGRAMME AT

TRIGON HOTELS

Trigon Hotels has launched its Aspire Programme, a new series of courses run by Cork College of Further Education and Training and aimed at equipping its team members with the skills they need to reach their full potential. The courses have been tailored for Trigon team members at all levels, including those who are embarking on their leadership journey right through to senior management. So far, 24 people have committed to the programmes.

Kathleen Linehan, Trigon Hotels’ Strategic Director of HR said: “What makes this new programme unique is that there are options for our team members to specialise depending on their individual strengths and interests. Some people are brilliant at motivating people, for others it’s planning or training new team members. The Aspire Leadership Programme is about providing our team members with the additional opportunities to progress their own career.”

Ashford Castle and The Lodge at Ashford Castle were delighted to accept the following Awards:

roducts Five-star

Pfor five-star menus

Tullahay Farm, the Tipperary artisan food producer of multi award-winning natural and savoury soft cheeses and fruity whey drinks, now features on the menus of five-star hotel Cashel Palace and Waterford Castle.

Located in Ireland’s Golden Vale, Tullahay Farm is celebrating a successful 2022 with award wins at the Irish Quality Food and Drink Awards (Gold), UK Artisan Awards (Silver and Bronze) and Blas na hÉireann(Gold and Bronze).

All products are handmade on the Tullahay farm using fresh milk from their herd of friesian cows. The soft cheeses and whey drinks contain all natural ingredients including essential amino acids, easily digested protein, gut friendly bacteria, natural electrolytes, vitamins and minerals.

Now supplying to local hotels with 1kg catering size of its award winning soft cheese, Tullahay Farm is proud to see its products on the menus of prestigious hotels such as Cashel Palace and enjoys a great relationship with the team.

Stephen Hayes, Director of Culinary, Cashel Palace Hotel says: “At Cashel Palace we work closely with local producers and suppliers and Tullahay Farm is one of them. Its Tomato, Basil and Garlic Soft Cream Cheese is something that we use on our afternoon tea sandwiches. It’s versatile, delicious and works great in sandwiches or bagels etc. Another thing that I really like is that the whey which is left over in production is turned into a fruit drink. The business is very innovative and the product is also excellent. I’m proud to work with Rosemary and her team.”

Rosemary O’Shea,Tullahay Farm says: “Our award-winning soft cheeses and whey range were developed from our passion for healthy natural products. As children, we were given liquid whey daily as a probiotic tonic so as adults, we researched the benefits of natural liquid whey and we were amazed to discover that there were no liquid whey drinks on the market in Ireland. We were determined to produce the first of these unique drinks to the Irish market. Within a year of starting the business, we won Bronze at the 2020 Blas na hÉireann awards and in 2021 we continued our winning streak, so we knew our product was superior in taste and a healthy option for people.”

Tullahay Farm offers three soft cheese flavours –natural soft cheese, soft cheese with Tomato, Basil and Garlic and Soft cheese with Honey and Chilli. The whey drinks range includes Fresh Whey with Mango and Passion Fruit and Fresh Whey with Irish Apple Juice.

For enquires about Tullahay Farm’s 1kg catering size of soft cheese for hotels, please contact Rosemary O’Shea at dairy@tullahayfarm.ie or call 087 206 2997

Soft cheeses and whey drinks from Tullahay Farm are on the menu at some of Ireland’s top hotels

INGREDIENTS

HARRISON SHARPE believes a good glug of fish sauce will liven up most dishes

My favourite ingredient is something most people have a bottle of in their kitchen that’s about four years old and never gets used – fish sauce. I think people are afraid to use it because the smell is so potent and not in a good way. The reason I chose fish sauce is because it’s such a versatile ingredient – you can use it in everything (and I do). The dish I’ve chosen to showcase is called Som Tam. It’s a Thai salad that’s got lots of big flavours like chilli, lime, dried shrimp and of course, fish sauce bringing it all together. This is something I learned how to make when I was working in a Thai BBQ stall in my early 20s while travelling and of all the things on the menu, this one stuck with me more than anything else.

To make this salad, you need two special bits of equipment that you can easily order online. The first is a mortar and pestle specifically for making papaya salad called a Pok Pok. You can use a normal one, but it’ll be rather unwieldy. The second is a peeler that’s specifically for shaving green papaya. You can use a regular julienne peeler, but again you won’t get great results.

Ingredients

Dressing

• 20g dried chilli

• 60g tamarind paste

• 180g fish sauce

• 100g palm sugar

• 40g water

Salad

• 2 cloves garlic

• 3-4 birds eye chilli

• 60g peanuts, plus more for garnish

• 40g dried shrimp

• 1 lime

To plate

• 45-55g dressing

• 1 papaya shredded

• 8-10 green beans

• 8 cherry tomato

• Peanuts

Method

• Roast dried chilli, peanuts and dried shrimp on separate trays at 160c. The chilli and shrimp will be ready after 5 minutes, the peanuts after about 25.

• Grate palm sugar into a bowl and add the fish sauce and tamarind, stir to combine. Add the roasted chilli to a bowl with the fish sauce, tamarind and palm sugar and allow to infuse for a few hours, then strain into a clean container. This will keep for months and is great with loads of stuff like roasted vegetables or as a dressing for a chicken wrap.

• Peel the papaya with the ribbon peeler. Cut your cherry tomatoes in half and cut your green beans into bite size pieces.

• Time to assemble. Start by bashing your garlic and chilli together to a rough paste. Next add the peanut and the roasted dried shrimp and continue bashing until they start to break down but not completely. Quarter a lime and add to the Pok Pok along with the green beans and lightly bash them just enough to release the juice from the lime and bruise the beans so they soak up the dressing. Add the dressing and

mix to combine. Add the papaya and the cherry tomatoes and lightly crush, mix and taste for seasoning.

• It should be sour and spicy with some sweetness from the dressing and of course, salty from the fish sauce. Garnish with more roasted peanuts and serve with sticky Thai rice and grilled meat or fish.

Harrison Sharpe is the Head Chef at Elbow Lane. Photography by Naomi Kamat

Cart Drinks

The latest releases, news and all things drinks-related

GOLD FOR GUNPOWDER

Drumshanbo Gunpowder Gin took home gold for Ireland at the 2022 Wine Enthusiast Wine Star Awards in San Francisco recently. As well as winning the overall award for Best International Spirit of the Year, The Shed Distillery also won International Distillery of the Year. The brand was up against stiff competition including Dwayne Johnson’s Teremana Tequila.

www.drumshanbogunpowderirishgin.com

REDBREAST PARTNERS WITH HORSESHOE

Redbreast is partnering with The Horseshoe Bar in The Shelbourne to run tasting flights, masterclasses with Ger Garland, Midleton Whiskey Specialist and Deirdre O’Carroll, Blender at Midleton Distillery. A special gift box, including three fine whiskeys and one of The Shelbourne’s bullet glasses, is also available to purchase.

www.theshelbourne.com

TAKE IT HANDY

Jameson has unveiled a new responsible drinking advert as part of its commitment to tackling overconsumption and alcohol misuse. Co-written by and starring comedian Aisling Bea, “Take It Handy” promotes responsible drinking by encouraging people toward more mindful, moderate consumption and reinforces the message that whether you measure, sip, or skip, no one should feel awkward for doing so.

www.jamesonwhiskey.com

BRING THE BUZZ

The Slattery Group recently launched BuzzBallz Cocktails onto the Irish market, a range that brings fun, novelty and much needed excitement into the drinks trade. The range is available in six flavours including Strawberry Rita, Tequila Rita, Espresso Martini, Choc Tease, Chili Mango and Lotta Colada. Unlike most pre-mixed ready-to-drink brands, BuzzBallz are produced at bar-strength (13.5% ABV).

www.mswines.com

ADVERTISING GETS

Cormac Doyle outlines how AdSmart from Virgin Media makes TV advertising more accessible for SMEs

SMART SMART

In 2020, Virgin Media launched AdSmart, an innovative product that combines the power of TV with digital advertising. It’s the latest advancement in addressable advertising that allows brands to target specific audiences on TV using geographical and lifestyle attributes. “With AdSmart from Virgin Media, different ads can be shown to different households watching the same programme at the same time, meaning your brand can advertise to specific audiences that matter to them. The platform allows brands to select households based on factors like location, province, county, Eircode prefix or even lifestyle behaviours,” said Cormac Doyle, National Sales Manager (AdSmart & New Business Development) at Virgin Media Television. It’s a really clever platform, says Cormac, and the options really are endless. AdSmart can be utilised for all brands, from the big multinational to the small niche business. “We’re seeing all kinds of businesses from all industries taking up the platform. A small business that’s looking to target their local area is finding AdSmart particularly effective.” Businesses in the hospitality industry are using the platform to drive traffic from their target areas. “Say for example you had a hotel in Galway that wanted to attract guests from Cork or perhaps they want to increase business from the Munster region. We can create a campaign specifically targeted at these people. Small firms are seeing the platform work really well for them. It’s also relatively cost-effective as the amount of wastage is essentially nil. If a hotel in Dublin wants to attract more visitors from Cork, they’re not going to want to advertise to people in Dingle. It’s that very targeted, specific advertising that we can provide with AdSmart.”

Virgin Media also provides a host of other advertising solutions for small businesses. In-show competitions on the likes of Ireland AM and The Six O’Clock Show are working well for hotels at the moment, says Cormac. “Generally, these competitions would offer viewers the chance to win a two

night stay with breakfast on both mornings and dinner on one of the evenings. We would run those types of competitions over a week long period where the brand would get 60 seconds in their show of choice, be that Ireland AM or The Six O’Clock Show, to describe the prize, hotel amenities and/or any special offers they are running. These competitions are very effective, particularly when they run on Ireland AM or The Six O’Clock Show as a good proportion of hotels see that audience as their target audience.” Quite often, larger hotels will run ads to be screened nationwide during ad breaks too. “Advertising on our Virgin Media Linear channels or Virgin Media Player platform is also an option. We can create bespoke packages to suit all budgets for individual clients and we’re finding that the AdSmart element is a really attractive cost-effective option, particularly for smaller businesses.”

Hoteliers have welcomed the extension of the 9% tourism VAT rate and energy supports

Reprieve from until September VAT increase

The hospitality industry has welcomed the government’s decision to extend the 9% tourism VAT rate and reform the energy support scheme for businesses. The government has been adamant that this will be the last extension and that the rate will increase at the end of the summer. That’s despite the fact that at 13.5%, Irish consumers will be paying the second highest tax rate in the EU for dining out and staying in hotels.

Denyse Campbell, President of the Irish Hotels Federation (IHF), said that the measures announced

30%

now give tourism businesses greater certainty as they grapple with the impact of the cost-of-living crisis on Irish consumers and key overseas markets. “The announcement is a clear recognition by the government of the challenges facing tourism and hospitality, Ireland’s largest indigenous employer which currently supports over 250,000 livelihoods. It will go a long way in helping to sustain the recovery of our industry at a time when businesses and consumers are facing significant economic and financial headwinds.”

She added that a vibrant tourism

industry is one of the most effective ways to spread employment opportunities and prosperity throughout the entire country.

“That is why the decision to extend the 9% VAT rate is so critical for communities and regions that rely on tourism as a major employer and driver of economic activity.”

Ms Campbell noted that most European countries apply a reduced VAT rate to tourism accommodation.

“When you look at the tourism VAT rates among our key European competitors, it is clear that the 9% rate is the right rate for Ireland. At 9%, Ireland is in line with our European neighbours, in particular those countries where tourism plays a key role in their economy.”

Changes to the TBESS energy support scheme designed to provide greater assistance to businesses experiencing exceptional increases in energy costs have also been welcomed. The threshold for qualification is set to be cut - companies will now be able to claim relief if their energy costs have gone up by 30%, versus 50% under the earlier version of TBESS. These changes will apply retrospectively from the start of last September. The level of relief is also set to increase from 40% to 50% of eligible costs from March 1st. The payment will remain subject to a monthly limit, but will also rise from the current €10,000 to €15,000 per month, per trade or profession from next month. Payment will be subject to an overall cap of €45,000, up from €30,000 where the business is carried on from more than one location. The government is also looking at introducing a new grant to help businesses that use LPG, kerosene or fuels other than natural gas or electricity.

“At 9%, Ireland is in line with our European neighbours, in particular those countries where tourism plays a key role in their economy”

World Class

Not only did Castle Leslie Estate scoop two winning awards for “Ireland’s Four-Star Resort” and “Ireland’s Favourite Place To Stay” at the 2022 Hotel & Catering Review Gold Medal Awards, but it was also crowned “Ireland’s Leading Boutique Hotel” at the 2022 World Travel Awards and “Hotel of the Year” at the Ulster Tatler Awards.

Brian Baldwin CEO of Castle Leslie Estate said: “To receive these four awards in one year is wonderful. I couldn’t be 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 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. The Leslie Family arrived in Ireland in the 16th century and bought the Estate at that time. Today, this Irish estate is led and managed by Sammy Leslie and protected by the Leslie Foundation. Sammy considers herself to be a guardian of the land and has an overwhelming desire to protect the Estate for future generations.

Located in Glaslough, County Monaghan, Castle Leslie Estate is just 80 minutes from Dublin and 60 minutes from Belfast. Following extensive restoration over the past three decades, Sammy and her team have transformed the Estate back to its original glory. Today, this beautiful Irish estate boasts a variety of accommodation, dining options and a diverse range of pursuits and activities for guests to enjoy!

Both at home and abroad, Castle Leslie Estate is recognised as an award-winning world class destination

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.

Back in 2021, the chef introduced his ‘Nua’ Irish menu at the restaurant, presenting dishes inspired by childhood memories, traditional meals and produce from Breaffy, Andrew’s hometown

Irish chef Singapore An in A

ndrew Walsh and his chefs are busy planning the spring menu at CURE, one of the Mayo native’s four restaurants in Singapore. It’s a process that doesn’t differ dramatically from planning a menu in Ireland, despite the fact that Singapore doesn’t experience distinct seasons the same way we do. “We import a lot of produce over here and because we create Irish dishes, we follow the European seasonal calendar. It makes sense as we want to use the freshest, most seasonable food available. The island doesn’t really have clear-cut seasons like summer, spring, autumn and winter. The weather is warm and humid all year round, it’s very unusual to see rain.” More than 90% of Singapore’s food is imported, with only 1% of its land set aside for food farms. “Singapore doesn’t have a huge amount of natural resources. I bring in the best oysters and duck from Ireland and amazing fish from the likes of Japan and Australia. We’re lucky that we have so much great produce coming in from all over the world, but the fact that it’s imported has to be reflected in the price point which can be challenging,” said Andrew. Back in 2021, the chef introduced his ‘Nua’ Irish menu at the restaurant, presenting dishes inspired by childhood memories, traditional meals and produce from Breaffy, Andrew’s hometown. Described as a “playful expression of Irish cuisine”, the Nua menu is all about letting the ingredients shine. Stand-out dishes include Childhood Memories of Peat with Bailey’s Autumn Mist and Tipperary Brie Cheese; Soda, Stout & Treacle Bread with Tayto Crisps, Jerusalem Arthichoke & Jameson soft serve; and Gallagher Speciale Oyster with Porridge of sea urchin. Music is just as important as the food; playlists are carefully curated, with guests treated to the likes of Van Morrison, The Pogues, U2 and The Wolfe Tones.

Before taking the leap and setting up CURE (which in Latin means to take care of), Andrew paid his dues in London, working with high profile chefs such as Tom Aikens, Richard Corrigan and Jason Atherton at Pollen Street Social. The success of Pollen Street Social led to Esquina, Atherton’s first concept in Singapore which Andrew was chosen to head up. After three years, he felt it was time to break

out on his own. CURE opened in 2015, followed by Butcher Boy in 2017, Bao Boy in 2019, CATFISH in 2020 and finally, Ember Beach Club in Malaysia, his first overseas venture in 2020. His interest in cooking was sparked at the age of 15 when he left school and started washing dishes for his brother, a chef in the Traveller’s Friend Hotel in Castlebar. “I learned how to cook a steak, fillet a fish and bake a nice simple apple tart. Then my brother enrolled me in GMIT and it all started from there. I did some work experience

CURE chefowner Andrew Walsh is flying the flag for Irish produce in Asia

at Sheen Falls and I worked for Kevin Thornton in Dublin which was a great experience. Then it was time to leave Ireland and I haven’t lived there since.”

In late 2022, Good Food Ireland announced that Andrew was to take up the role of International Ambassador. The Ambassador Programme will, says the organisation, play a vital role in attracting and inspiring visitors to Ireland and enhancing export opportunities for Ireland’s food and drink sector. Only individuals who are fully committed to sourcing premium quality Irish food and drink will be considered for the role. “It’s all about being a representative for good Irish food, for preaching, shouting and talking about the quality of Irish food, about the people, the culture, the heritage. I’d love to see Ireland getting more recognition for the great produce we have and for the fact we can cook to an amazing level. For me personally, being so far away from home, it’s nice that Irish eyes are smiling across at what we’re doing here and that my peers are proud of us.”

Irish eyes were most definitely smiling when Andrew was awarded a Michelin star for CURE in 2021. It made all the years of missed birthdays and Christmases worth it, he says. “For myself, my family, the small rural community I’m from in the West of Ireland, for everyone, it means a great deal. Also of course, it’s been huge for my staff and for my guests to the restaurant. It’s one thing winning it but another maintaining it. Why not aim for two stars? Why not keep pushing and striving to be better? I feel obliged to push it because I’m the only Irish chef that I know off in Singapore and certainly the only

one I know with a star.” There comes a responsibility with being the only Irish chef doing Irish food in Singapore. “In a way, it’s kind of nice that I’m the only Irish chef here. I don’t mean I own it, but it’s nice to be the only Irish guy who has this cuisine to himself, for now anyway. There’s also a responsibility to do it right, to keep pushing myself, to show that Ireland’s food and drink culture can compete on a world stage.”

Andrew believes Butcher Boy, his Asian fusion bar and grill, would work well in the Irish market. He’s also been working on a concept for a new kind of overseas Irish bar. “There’s a fakeness and a commerciality to some Irish bars you go to. Terrible food, wheelbars hanging off the roof, that type of thing. I want to take the concept of Nua and apply it to a public house. In Ireland, pubs were traditionally named after the publican so it’ll be Walsh’s Irish Public House and it’ll be a modern Irish tap house and grill. Pub food, but done really well. Again, I’m aiming high; could there be one in Dublin, Hong Kong, Sydney, why couldn’t it be franchised?” As of now, Andrew has no plans in place to move back to Ireland, but never say never. “I’m 40 now so of course I think about moving back to Ireland and bringing the CURE concept with me. I’ve lived in a lot of cities and I think I’d like to live somewhere where I could grow my own produce and maybe even have some livestock. That’s one thing I miss about Ireland, that connection with the land. Right now though, the focus is very much on building the restaurants back up after Covid and developing the International Ambassador role. Watch this space!”

“I’d love to see Ireland getting more recognition for the great produce we have and for the fact we can cook to an amazing level. For me personally, being so far away from home, it’s nice that Irish eyes are smiling across at what we’re doing here and that my peers are proud of us”

Kickstart The Climate Action Journey In Your Business

Climate Action Guides for Tourism Businesses.

Fáilte Ireland has developed a suite of practical climate action guides tailored for the tourism sector to enable businesses to make more practical operational changes to reduce their carbon footprint.

Find out more at failteireland.ie

This government funded initiative provides a free and extensive suite of signage and training materials to help workforces make accurate recycling decisions. This will assist Irish businesses to achieve greater Circular Economy performance through increased recycling and composting rates.

A waste characterisation study by the Environmental Protection Agency (EPA) found that almost 70% of materials being placed in the general commercial waste bins is waste that should be placed in the recycling or food waste bins. Targeted materials (those suitable for recycling) accounted for only 60% of the materials in the mixed dry recycling bins, with food waste among the contaminants. The study found that by improving waste segregation practices, businesses could divert significant amounts

of waste from the general waste stream annually.

Speaking on behalf of the Regional Waste Management Planning Offices, Kevin Swift, Connacht Ulster Region Waste Office said: “This initiative will empower small and medium size businesses, particularly those in the retail, hospitality, manufacturing and corporate sectors to further improve how their waste is managed. With clear language and visuals, the materials will make it easy for staff to quickly understand what waste goes in what bin. This should help significantly increase the amount of recyclables and food waste diverted from the general bin and correctly placed in the recycling and food waste bins.”

The toolkit is free to download or order from www.mywaste.ie/business/

FUTURE to the LOOKING

Excel Recruitment is expanding its footprint in Dublin city centre, Belfast and Naas with a €1.5m office investment

One of Ireland’s leading recruiters, Excel Recruitment has announced it is undergoing a recruitment drive to fill 100 new roles over the next 12 months as it moves forward with its island-wide expansion.

The company celebrated its 20-year anniversary in 2022 by opening a new 5000 sq ft office in Dublin city centre which expanded its office footprint by 25%, while opening its new Belfast office to complement its branch network of Cork, Naas and Galway increased its reach across the entire island.

Providing permanent and temporary recruitment solutions for retail, hospitality, events, healthcare, industrial, engineering and the office support sectors, the recruiters say growth is driven by unprecedented demand. Speaking at the opening of the new Dublin office expansion, Barry Whelan, Group CEO said: “We have doubled our growth every year for the last three years, despite the challenges of Covid and with this growth we want to deliver an optimum workspace for our team, whilst investing significantly in Dublin city centre. Our commitment to hiring an additional 100 staff is driven by the demands we are experiencing for our services and the positivity we see in Ireland and its economic outlook, despite all the challenges that prevail.

“By delivering instant temporary workforce solutions across a broad range of sectors, we are supporting our clients to enable them to deliver their business goals in a time of acute labour shortage. Our increased footprint in Dublin along with our island-wide expansion will give us the workplaces we require to deliver our unique service.”

While the jobs market is robust, it is not without its challenges. Commenting on the market, Shane McLave, Managing Director of Excel Recruitment said: “Never

before have we witnessed such a complex jobs market in this country – on the one hand, Ireland has almost full employment with career opportunities at every corner for those who want them. But on the other hand, economic factors both in Ireland and overseas and a period of hyperinflation are leading us towards a possible recession. At the same time, Covid’s legacy is being forcefully felt by employers who cannot fill roles due to the mass exodus of overseas workers and Ireland’s younger labour force. Another consequence of Covid is the increased numbers of employees who want to and do work from home –which has transformed the working environment for employers and employees alike but is unfortunately not always possible to implement across all sectors. Furthermore, no attention has been given to the issues surrounding Stamp 2 Visas and there is no inclination to do so. We are again calling on the government to reconsider its position on this and to introduce some flexibility around the conditions of the Stamp 2 work Visa. This country is currently home to thousands of students from abroad, many of whom are eager to work. However, their Stamp 2 Visa model only allows them to work for 20 hours for seven months of the year and for 40 hours for just five months. These students could contribute in a big way to solving our staff shortages – if only our Visa system facilitated this. What we have is a case whereby people are struggling to exist on the pay from a 20-hour working week, while employers throughout the country, particularly in the hospitality and retail sectors, are shouting out for workers.”

Excel Recruitment is currently interviewing for in-house roles in its five offices throughout the country, go to www. excelrecruitment.com for more information

“We are calling on the government to reconsider its position on Stamp 2 Visas. Students could contribute in a big way to solving our staff shortages - if only our Visa system facilitated this”

Proud Sponsor of Ireland's Afternoon Tea Hotel Award

Af ternoon Tea

Estate

At this year’s Gold Medal Awards, Mount Juliet Estate won gold for ‘Ireland’s Afternoon Tea Hotel’, sponsored by Barry’s Tea. Judges described the afternoon tea offering at Mount Juliet as faultless; from the magnificent drawing room and the variety of the menu to the excellent staff, this was a most deserving winner.

John Kelly is the Executive Head Chef at The Lady Helen at Mount Juliet. When it comes to afternoon tea, his motto is to keep it simple. “We make everything to order and every item on the menu is as fresh as possible. I find that a lot of afternoon teas are too sweet, so I try to ensure a good balance between sweet and savoury. I always tell my chefs, if you’re creating a menu then you should be coming up with dishes that you’d want to eat yourself. We have the same attitude towards our afternoon tea.”

Afternoon tea at Mount Juliet features an array of tempting dishes such as coronation chicken sandwiches, almond sponge, fresh scones with orange zest and chocolate madeleines. The team in the kitchen make their own clotted cream and raspberry jam, along with their own lemon curd. “We also cook pineapples in caramel and leave to marinade in a bag for 12 weeks with vanilla and star anise. That’s served as a pineapple and coconut tart. Our afternoon tea changes with the seasons; at the moment we have a lovely lemonade with a passionfruit foam which guests are really enjoying.”

Delight

Barry’s Tea also form part of the menu. “I’m a Barry’s red label man, I was reared on it. I don’t drink any other tea and it’s an important element of the afternoon tea menu. It’s not just about what you serve on the stand, it’s about what you serve with it too.” A children’s afternoon tea goes down a storm with younger guests, says John. “I’m careful as to what goes onto the kids menu. It’s important to serve good, healthy food but of course there are a few fun treats in there too. We make our own homemade cheese puree for the cheesy sticks and we also serve homemade jelly and ice cream. We don’t buy anything in, everything is made in-house.”

The award for Ireland’s Afternoon Tea is a nice one to get, says John. “It’s great for the team and also for front of house. A huge amount of work goes into our afternoon tea, Jimmy and Ann Marie do a stellar job. To be recognised by your peers means a lot.”

Mount Juliet Estate Winner of Ireland’s Afternoon Tea Award

Sponsored by Barry’s Tea

Freshness and simplicity are the secret to a great afternoon tea, says John Kelly at Mount Juliet

For the first time ever, the 2022 Gold Medal Awards were held in the Galmont Hotel & Spa in Galway. MC for the night was Anne Doyle who managed to keep the 500-strong audience entertained throughout the event, which included a delicious three course meal and a lively band that kept guests on their feet until the early hours.

The Supreme winner on the night was the Imperial Hotel in Cork, described by judges as the beating heart of Cork and a hotel that presents guests with a truly unique experience. The Imperial also took home silver for both Ireland’s Guest Experience and Ireland’s Hotel Breakfast. Ireland’s Five Star Resort went to Adare Manor, while Ashford Castle took home gold for Ireland’s Leading Green Hotel along with Ireland’s Five Star Hotel Spa Experience for The Spa At Ashford Castle. Jonathan Keane, Head Chef at The Lodge at Ashford Castle made it lucky number three when he was named Ireland’s Chef of the Year.

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.

Although the effects of Covid are thankfully behind us, the industry is now forced to contend with soaring costs and staff shortages. Judges were impressed by the determination and grit shown by all shortlisted entries for this year’s event. Congratulations to all our winners; we’re already looking forward to seeing you all again next year!

SPONSORED BY

THE IMPERIAL HOTEL SUPREME WINNER

At the 2022 Gold Medal Awards, Cork’s Imperial Hotel took home silver for both Ireland’s Guest Experience and Ireland’s Hotel Breakfast, along with the coveted overall Supreme Award. Described by judges as the beating heart of Cork, The Imperial presents the guest with a unique experience; the drama of the lobby is

unsurpassed and the history of the building is represented in a sensitive, elegant way. Sketch, the Imperial’s newest restaurant, features delicious food and expertly crafted drinks. Staff are attentive and welcoming and the overall impression is of a 5 star hotel. A most deserving winner.

INTERCONTINENTAL DUBLIN

IRELAND’S FIVE STAR HOTEL

Despite stiff competition in this competitive category, the InterContinental Dublin took home the award for Ireland’s Five Star Hotel. Judges commented on a faultless service, an enthusiastic and knowledgeable team and a relaxed atmosphere, all within a truly urban setting.

SPONSORED BY

ARMADA HOTEL

IRELAND’S FOUR STAR HOTEL

Located on the edge of the Atlantic in Co Clare, the Armada Hotel boasts excellent accommodation, food and service. Judges commented on the ‘exceptional’ quality of the food on offer in the Armada’s new restaurant and the attention paid by all staff across the hotel. A most worthy winner.

CASTLE LESLIE ESTATE

IRELAND’S FOUR STAR RESORT

As well as scooping gold for Ireland’s Four Star Resort, Castle Leslie was also named ‘Ireland’s Favourite Place To Stay’ at the 2022 Gold Medal Awards. Judges described the Estate’s truly special charm and character and staff’s willingness to go the extra mile for all guests. Dining at Castle Leslie is, says judges, an amazing experience. A most worthwhile winner.

ASHFORD CASTLE HOTEL

IRELAND’S SUSTAINABILITY / LEADING GREEN HOTEL

ADARE MANOR

IRELAND’S FIVE STAR RESORT

This is the second year in a row that Adare Manor has brought home gold in the Five Star Resort category. Judges described the ‘incredible’ experience they had at the property, from the moment they arrived to the moment they left. Attention to detail is second to none, while staff go out of their way to make each and every guest feel special. Adare Manor also won gold for Ireland’s Fine Dining Hotel Restaurant at this year’s event.

Ashford Castle doesn’t just pay lip service to sustainability. The hotel has implemented rigorous, systematic changes to ‘green’ the business and has invested in longterm, significant measures that will improve and enhance the hotel’s sustainable credentials. Just a few of the measures employed at the hotel include an increased number of vehicle charging stations, water metering and reporting and solar PV energy capabilities.

SPONSORED BY

SPONSORED BY

SPONSORED BY

SPONSORED BY AIB

SweetDreams

Luxury mattress and bed manufacturer, Irish Contract Beds (ICB), is forecasting a bumper year for production following the Irish company’s expansion of its production facility which will see it increase its manufacturing capacity substantially in 2023.

Established in 2007, Irish Contract Beds has more than 15 years’ experience in the manufacturing of beds and mattresses and has been supplying large and independently owned hotels, B&B’s and student accommodation throughout Ireland and the UK for over 10 years. The company’s decision to expand production follows a successful year in 2022, which saw the business secure over 50 new contracts with some of Ireland’s top hospitality and student destinations.

Speaking about the decision to invest, Head of Sales at Irish Contract Beds, Áine McCann said: “Following the pandemic and the renewed popularity of the staycation, we experienced a large increase in demand for mattresses and beds from hotels who were looking to ‘up their game’ and elevate their offering in order to stand out in the competitive Irish hotel and accommodation landscape.

“2022 saw steady growth for our business as we acquired new clients in the hospitality sector from locations across the country and it seemed prudent to

expand our production capabilities to meet an increased demand in the market for quality, high-end products.”

ICB is a sister company of leading online bed and mattress retailer, DFI Beds, sharing a manufacturing facility with the brand, which gives ICB the unique advantage of being able to offer the same quality, quick turnaround and competitive pricing that DFI Beds is known for. It also gives Irish Contract Beds the unique capability of being able to cater to orders of any size (from one mattress / divan bed to thousands of mattresses / divan beds) and the benefit of a large manufacturing team with many years of experience in mattress and bed manufacturing under their belt.

“With the quality of mattresses improving dramatically across the board, there’s a pressure on hotels to ensure that they are offering their guests a night of sleep that is unlike the sleep they get at home. We work with our customers to provide them with the perfect mattress for their hotel and clientele to ensure they give guests the best night’s sleep of their lives!”

With Irish Contract Beds, you can be confident that you’ll be delivering an exceptional sleep experience to your guests.

To find out more, please visit www.irishcontractsbeds.ie, email aine@irishcontractbeds.ie or call today us on +44 (0) 28 8644 3696.

With a new facility to drive production capacity, Irish Contract Beds is gearing up for growth

Head of Contract Sales, Irish Contract Beds, Áine McCann

CLEW BAY HOTEL

IRELAND’S THREE STAR HOTEL

Ireland’s Three Star Hotel went to Westport’s Clew Bay, where an excellent breakfast and friendly staff are the order of the day. Judges commented on the quality of service, the cleanliness of rooms and knowledgeable staff. This is a hotel where staff training is very evident. A most worthy winner.

THE MUSTARD SEED

IRELAND’S COUNTRY HOUSE & GUEST HOUSE EXPERIENCE

Led by John Edward Joyce and Breda O’Kelly, The Mustard Seed is an institution in Co Limerick. This is a place that ‘feels like your own house’, where customer service is placed front and centre. Staff are friendly and welcoming and food is just as important as the service.

THE SPA AT ASHFORD CASTLE

IRELAND’S FIVE STAR HOTEL SPA EXPERIENCE

Step into an oasis of calm and tranquility at the Spa at Ashford Castle. Judges were impressed by the excellent treatment and therapist at the Spa, along with the beautiful relaxation room and pool. Not surprisingly, The Spa at Ashford Castle was awarded ‘Ireland’s Best Hotel Spa’ in 2021 for the sixth year in a row at the World Spa Awards. A most deserving winner in this hotly contested category.

KILRONAN CASTLE ESTATE & SPA

IRELAND’S FOUR STAR HOTEL SPA EXPERIENCE

From the very first phone call to leaving the Spa, judges found staff at Kilronan Castle Estate & Spa to be extremely courteous and welcoming. After excellent treatments, judges left the Estate feeling pampered, well looked after and refreshed. “Every member of staff should be so proud of the work they do. This was nothing short of a pleasure.”

HARVEY’S POINT HOTEL

IRELAND’S HOTEL BREAKFAST

This definitely isn’t your average hotel breakfast. Judges described omelettes cooked to order, ham carved in the dining room and several different stations catering to all dietary requirements. A breakfast chef on buffet throughout the morning ensures items are constantly replenished, while the option of porridge with Bailey’s make this a most considered and diverse breakfast.

MULRANNY PARK HOTEL

IRELAND’S FAMILY FRIENDLY HOTEL

A most worthy winner in the Family Friendly category, Mulranny Park has it all. Bedroom options are varied, while family activities include ghost hunts, cinema room, sea shore safari, animal trail and kid’s playroom. Family picnic bags add the finishing touches to a picnic on the beach or a day out on the bike.

THE WESTIN DUBLIN

IRELAND’S CITY HOTEL

A superb welcome from the Doorman at the front door of the Westin Dublin make for a great start to a stay at this luxurious city centre hotel. Judges commented on the hotel’s proximity to the city centre, the option of valet parking and the warm welcome from staff on reception.

MOUNT JULIET ESTATE

IRELAND’S AFTERNOON TEA HOTEL

It would be impossible to fault anything about the afternoon tea service at Mount Juliet. Judges commented on the magnificent setting in the drawing room of the Manor House and the excellent staff – “the lady in charge is exceptional and has been there for almost 25 years. She’s seen it all!” Whether you’re vegan or a gluten free pescatarian, all dietary requirements are catered for. This is a delicious, locally sourced afternoon tea and a most deserving winner.

SPONSORED BY

MARKREE CASTLE

IRELAND’S WEDDING HOTEL

Judges were ‘wowed’ by the wedding offering at Markree Castle. One judge, who has worked in hotels for 12 years and managed weddings for over five, was simply blown away by the high quality of the venue, the food and the service provided by an excellent team of staff who go above and beyond to create a couple’s special day.

THE FLYNN HOTEL COLLECTION

IRELAND’S HOTEL GROUP

Founded by Niall and Dottie Flynn and managed today by John, Allen and Pierce, The Flynn Hotel Collection is committed to outstanding employee care, sustainable growth and protection for the local environment and community. With properties ranging from The Imperial in Cork, The Park Hotel in Dungarvan, The Old Ground Hotel in Ennis and The Newpark in Kilkenny, Flynn Hotels offers its guests a fantastic experience in accommodation, dining and true Irish hospitality.

GREAT SOUTHERN KILLARNEY

IRELAND’S BUSINESS & CONFERENCE HOTEL

This is a hotel that’s made for business. An ideal location in Co Kerry, the events centre at the Great Southern can cater for up to 950 delegates. A host of larger conference rooms and smaller meeting spaces ensure conferences and events of all sizes are catered for.

SPONSORED BY

GATHER & GATHER

SPONSORED BY

IRELAND’S SITE CONTRACT CATERER

This is, says judges, a magnificent contract catering unit. All food is provided free of charge to staff at the two sites inspected by judges, which number over 2,000. Judges commented on the high standards of hygiene and the superb reaction of staff to customers. “It’s difficult to find fault with the quality, variety, presentation and flavour of food. This is contract catering on another level.”

SPONSORED BY

MARYMOUNT UNIVERSITY HOSPITAL AND HOSPICE

IRELAND’S HEALTHCARE CATERER

THE TWELVE HOTEL

IRELAND’S WINE EXPERIENCE

Staff at The Twelve know their wine. Judges commented on their superior knowledge of wines and the excellent wine service that the hotel has become known for. The wine list at restaurant West mirrors the restaurant’s menu –sophisticated yet accessible, taking inspiration from around the world.

THE HOUND AT MOUNT JULIET ESTATE

IRELAND’S HOTEL CASUAL DINING EXPERIENCE

The Hound at Mount Juliet Estate redefines the concept of casual dining. Dishes on the menu are top quality, seasonal and sourced locally. A beautiful setting, attentive staff and an extensive wine menu make this a most deserving winner.

HAYFIELD MANOR

IRELAND’S GUEST EXPERIENCE

Located in Co Cork, Marymount University Hospital and Hospice is the deserving winner of this year’s ‘Healthcare Caterer’ award. Judges described the faultless service, the friendliness of staff and genuine care they show for patients. A commitment to sustainability is also very evident; there are no plastic bottles, no bins in the offices and a food composter is in use. SPONSORED BY SPONSORED BY

Warm and welcoming staff make Hayfield Manor a most worthy recipient of Ireland’s Guest Experience for 2022. Judges commented on the hardworking staff and also how each employee was happy to stop for a chat. Customer experience is clearly a priority at Hayfield.

JONATHAN KEANE, THE LODGE AT ASHFORD CASTLE

IRELAND’S CHEF OF THE YEAR

Jonathan Keane joined the team at The Lodge at Ashford Castle as Head Chef in 2012 and since then has served an array of innovative dishes daily, utilising ingredients grown on the estate. Judges described his food as interesting, inventive and surprising and it just keeps getting better. Local produce, fresh herbs and surprising combinations are the order of the day.

ADARE MANOR

SPONSORED BY

BROOK LANE HOTEL

IRELAND’S MENU PROVENANCE AWARD

IRELAND’S FINE DINING HOTEL RESTAURANT

Dining at Adare Manor is, said judges, an elevated experience. Dishes are locally sourced, creative and delicious while service is impeccable. Judges described a simply incredible experience from start to finish.

CASTLE LESLIE ESTATE

IRELAND’S FAVOURITE PLACE TO STAY

AGHADOE HEIGHTS HOTEL & SPA

IRELAND’S FRONT OF HOUSE TEAM/TEAM MEMBER

Local food suppliers are showcased extensively at Casey’s Restaurant at Brook Lane Hotel. ‘Made near Here’ items feature on the restaurant’s blackboard each day, while the hotel also produces its own pork. Judges commented on the ‘excellent’ sausages and eggs and a commitment to promoting local artisan producers.

EXCEL RECRUITMENT

IRELAND’S INNOVATIVE SUPPLIER

FIADH LITTLE, CASTLEMARTYR RESORT

OUTSTANDING CUSTOMER SERVICE AWARD

SILVER & BRONZE AWARDS WINNERS

IRELAND’S FIVE STAR HOTEL

Silver - Hayfield Manor

Bronze - Glenlo Abbey Hotel & Estate

IRELAND’S FOUR STAR HOTEL

Silver - The Montenotte Hotel

Bronze - Kilronan Castle Estate & Spa

IRELAND’S FIVE STAR RESORT

Silver - Ashford Castle Hotel

Bronze - The K Club

IRELAND’S FOUR STAR RESORT

Silver - Galgorm

Bronze - Ballynahinch Castle

IRELAND’S FOUR STAR HOTEL SPA EXPERIENCE

Silver - The Redcastle Oceanfront, Golf & Spa Hotel

Bronze - Kelly’s Resort Hotel

IRELAND’S SITE CONTRACT CATERER

Silver - Sodexo, Stryker, Anngrove

IRELAND’S HOTEL CASUAL DINING EXPERIENCE

Silver - The Dunloe Hotel and Gardens

Bronze - Dingle Benners Hotel

IRELAND’S WINE EXPERIENCE

Silver - The Lodge at Ashford Castle

Bronze - Tankardstown House

IRELAND’S GUEST EXPERIENCE

Silver - The Imperial Hotel

Bronze - The K Club

IRELAND’S CHEF OF THE YEAR

Silver - Meeran Manzoor, The Blue Haven

Silver - Tom Doyle, Mount Falcon Estate

IRELAND’S SUSTAINABILITY / LEADING GREEN HOTEL

Silver - Clew Bay Hotel

Bronze - Fernhill House

IRELAND’S THREE STAR HOTEL

Silver - The Wyatt Hotel

Bronze - Castle Arch Hotel

IRELAND’S COUNTRY HOUSE & GUEST HOUSE EXPERIENCE

Silver - Dunbrody Country House Hotel

Bronze - Marlfield House Hotel

IRELAND’S FIVE STAR HOTEL SPA EXPERIENCE

Silver - Aqua Sana at Center Parcs Longford Forest

Bronze - ESPA at The Europe

IRELAND’S HOTEL BREAKFAST

Silver - The Imperial Hotel

Bronze - Marlfield House Hotel

IRELAND’S AFTERNOON TEA HOTEL

Silver - Ashford Castle Hotel

Bronze - Dingle Benners Hotel

IRELAND’S FAMILY FRIENDLY HOTEL

Silver - Sligo Park Hotel

Bronze - Clonakilty Park Hotel

IRELAND’S CITY HOTEL

Silver - Granville Hotel Waterford

Bronze - Temple Bar Inn

IRELAND’S WEDDING HOTEL

Silver - Mount Juliet Estate

Bronze - Fernhill House

IRELAND’S BUSINESS & CONFERENCE HOTEL

Silver - Cork International Hotel

Bronze - Lyrath Estate

IRELAND’S HOTEL GROUP

Silver - Killarney Hotel Group

Bronze - Dalata Group

IRELAND’S MENU PROVENANCE AWARD

Silver - Ballymaloe House

Bronze - Castlewood House Dingle

IRELAND’S FRONT OF HOUSE TEAM/TEAM MEMBER

Silver - Dylan Hotel

Bronze - The Europe Hotel & Resort, Killarney

IRELAND’S FAVOURITE PLACE TO STAY

Connacht - Radisson Blu Hotel & Spa

Leinster - Ashling Hotel

Munster - Muckross Park Hotel & Spa

Ulster - Castle Leslie Estate

OUTSTANDING CUSTOMER SERVICE AWARD

Silver - Ashling Hotel Dublin Reservations Team

Bronze - The Address Citywest Team

IRELAND’S FINE DINING HOTEL RESTAURANT

Silver - Kilronan Castle Estate & Spa

Bronze - Tankardstown House

My Most Memorable Meal

Memorable and best may be interchangeable for most but when you eat out as much as I do, it becomes difficult to tie the two together. Recently returning from Copenhagen, I had many memorable meals in places such as NOMA and Kadeau. But were they the best? Possibly. But the best of what? Best of the year? Best of my life? Last year, I wrote in The Irish Times about how the best thing I ate was the glorious ham and cheese toastie that they serve in the wine bar Loose Canon in Dublin. It was also the most memorable on that occasion. That was despite eating in many Michelin star restaurants throughout the year. Sometimes all you want is a

good cheese toastie and no amount of Michelin star meals will suffice. Am I right? But to try and define the most memorable meal ever? That is difficult. But one occasion comes to mind. The spaghetti bolognese in Chez Hans in Cashel, Tipperary sometime in the late 1980s. We were there for a family meal, or rather a family holiday, all eight of us – two parents and six children. A regular sized Irish family of the 1980s. And if my memory serves me correctly, all four of my brothers and my one sister had burger and chips. For some reason, I chose differently and went for the spaghetti bolognese. I can’t remember why I picked this dish. Was it a desire to be different? Or just plain old curiosity? Eating that pasta and ragu with its single piece of parsley adorned on top was an epiphany. It was that memorable moment when food opened itself out before me, showing me the massive world that it contained. When I try and think about the reason I became a chef, this occasion always springs to mind. It allowed me to break away from the monotony of family meals and use food to travel to far off places. Eating is always a cultural process and it’s a pity that we don’t value food enough in a cultural manner in Ireland. Food has been part of the culture of Ireland since people first came to this island over 10,000 years ago. We just need to learn to appreciate it anew with fresh eyes. The best and most memorable meals may often be behind us, but that’s not to say there are not many more ahead.

JP McMahon is culinary director of Michelin-star Aniar Restaurant and Cava Bodega in Galway’s West End

“Eating that pasta and ragu with its single piece of parsley adorned on top was an epiphany”

JP McMahon