The Gold Collection 2010 4968487 11740680 12442302
This Year’s Elite Winners of the 22nd Annual Hotel & Catering Review Gold Medal Awards
HOTEL & CATERING REVIEW ❖ OCTOBER 2010 13
Hotel & Catering Review Gold Medal Award for Excellence 2010 Supreme Winner:
Gregan’s Castle Hotel
Simon Haden and Frederieke McMurray are presented with the supreme Gold Medal Award for Excellence 2010 by Sarah Grennan, editor, Hotel & Catering Review
‘World class’ was the term used by the Gold Medal Awards judge on his return from Gregan’s Castle Hotel in Ballyvaughan, Co Clare, the idyllic Burren hideaway, which has been run by the Haden family since 1976. The Gold Medal Awards Jury were not surprised by the judge’s glowing description of this little gem of the Irish hospitality industry. Gregan’s Castle has been on our radar for a while, last year earning the hotly contested Fine Dining title at the 21st Anniverary Gold Medal Awards. Originally purchased and operated by Peter and Moira Haden, the hotel is now run by their son Simon together with his wife Frederieke McMurray. The couple have resisted the temptation over the years to expand and add extra rooms, spas and other facilities in vogue in the hospitality during the boom. ‘Our philosophy is small is beautiful,’ says Simon. ‘We have 20 rooms here at Gregan’s Castle and I’d never like to see us double to a 40 room hotel. I don’t think we’d enjoy it at that size. When you’re a smaller business you can give the personal attention to customers, and keep that level of personal service.’ The secret to success is simplicity, says Simon. ‘We don’t try to complicate things too much or do more than we can do. We decided against adding a spa or other things as we didn’t want to change the overall atmosphere of the place. Instead we concentrated on improving what we have.’ And what they have is a multi-award winning country house, with a restaurant garnering a host of rave reviews and a swag of titles for chef Mickael Viljanen. As well as winning last year’s fine dining award, Gregan’s Castle took the Gold Medal Award for Country Houses & Guesthouses, sponsored by Laurent-Perrier this year – an achievement which put them in with a shot of winning the top title. ‘We weren’t expecting to win the overall award at all, we were just so thrilled to win the Country House Award,’ reveals Simon Haden. ‘To win the supreme Gold Medal for Excellence was completely overwhelming. The Gold Medal Awards are regarded as the Oscars of hotel awards. When you look at the calibre of the judges and the experience they bring to the judging process, and then you look at the businesses which have won the top award in the past it is incredible for us to be up there with those people.’
GOLD MEDAL AWARDS
Five Steps on Path to Ultimate Gold When Gregan’s Castle in Ballyvaughan, Co Clare submitted an entry to the Hotel & Catering Review Gold Medal Awards in April of this year, the Burren country house hotel took its first step on a steep path to attaining the supreme Gold Medal Award for Excellence 2010. Along with 230 other hotels, restaurants, catering providers and hotel groups who submitted close to 400 individual category entries in this year’s Awards, Gregan’s Castle submitted a comprehensive entry proposal, detailing why owners Simon Haden and Frederieke McMurray believed the hotel should win a coveted Gold Medal Award, as well as the initiatives and steps the team at the Burren hideaway have taken over the last year to weather the storm of the difficult economic climate, and enhance the guest experience. When a member of the Gold Medal Awards Jury visited Gregan’s Castle anonymously this summer to judge the hotel and its restaurant from the guest perspective, it was one of 250 visits made by the judges, who travelled more than 27,500 kilometres to the four corners of Ireland in search of the country’s best hospitality and catering providers. From these assessments and site visits, the members of the Gold Medal Awards Jury voted for their selection of the best operators in each of the 14 Awards categories. A record-breaking 67 hotels, restaurants, caterers and hotel groups were nominated 77 times as finalists across the Awards’
categories this year, including 40 firsttime category finalists. Gregan’s Castle, which was nominated in both the Country Houses & Guesthouses and Fine Dining categories, was one of six businesses to be nominated twice in the Awards. A further two businesses were nominated an impressive three times. When judges voted for Gregan’s Castle to win this year’s Gold Medal Award for Country Houses & Guesthouses, sponsored by Paul Jaboulet, it took its fourth step on the path to the ultimate gold prize. Along with the other Gold Medal category winners with the Midas Touch, Gregan’s was one of 14 businesses still standing with a chance to win the supreme Gold Medal Awards for Excellence 2010. Chosen from the elite collection of 14 Gold Medal Awards category winners each year, the overall winner of the Gold Medal for Excellence is selected on the basis of its performance within its chosen field. The judges do not pit each of the 14 winners against each other, but instead look for the business which is the most outstanding within its category. Gregan’s Castle, which was described as a ‘world class’ country house and restaurant by the adjudicating judge, was voted unanimously by members of the Jury as winner of the highest accolade in the Irish hospitality industry. The hotel, which has been run by the Haden family since 1976, is a beacon for the Irish tourism industry and a worthy recipient of the 22nd Annual Gold Medal Award for Excellence.
The Gold Selectors
Entrants to the Awards are assessed by the Gold Medal Awards Jury who bring a wealth of industry expertise to the judging process. The judges have been invited to join the Jury by Hotel & Catering Review on the basis of the knowledge and hotel and catering experience they bring to the Awards. The judges are: Paul Boksberger, catering industry consultant, immediate past chair of the Food Safety Professionals Association and past president of the Irish Hospitality Institute; Dick Bourke, board member, Fáilte Ireland, past president, Irish Hotels Federation, past chair, Irish Tourist Industry Confederation, former general manager, Jurys Hotel, Ballsbridge; Marilyn Bright, food consultant, writer, Hotel & Catering Review columnist and past chair of the Irish Food Writers’ Guild; Aileesh Carew, hotel consultant; Ray Carroll, hotel consultant, former chief executive, The K Club; Eugene McGovern, former head of catering at Trinity College Dublin, past president, Panel of Chefs of Ireland; Paula McIntyre, chef, lecturer, Northern Regional College, and cookery writer, former chef proprietor of The Undrie Restaurant, Manchester; Eugene McSweeney, chef and restaurant consultant and former proprietor of Lacken House, Kilkenny; Rory Murphy, former general manager, Ashford Castle; Tom Mythen, restaurant consultant, past president, Restaurants Association of Ireland, former head of catering, Irish Rail; Mary O’Callaghan, president of the Irish Guild of Sommeliers, wine consultant and lecturer, DIT; Denis Tucker, chairman, the National Hygiene Partnership and former quality assurance manager, Fáilte Ireland. Douglas Jordan, registrar, Fáilte Ireland and past president, Irish Hospitality Institute, is a special advisor to the Jury. The Jury is chaired by Hotel & Catering Review’s editor, Sarah Grennan.
Pictured celebrating at this year’s Gold Medal Awards are members of the Jury. L-r, back row: Rory Murphy, Douglas Jordan, Dick Bourke Middle: Paul Boksberger, Eugene McGovern, Ray Carroll, Tom Mythen, Eugene McSweeney, Denis Tucker Seated: Sarah Grennan, HOTEL Aileesh Carew, Paula McIntyre, Marilyn Bright and Mary O’Callaghan
& CATERING REVIEW ❖ OCTOBER 2010 15
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l Food Real Chefs Rea
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s n o i t a l u t Congra to Kays
GOLD MEDAL AWARDS
Cafés & Coffee Shops
NEWS
Sponsored by
Finalists Café Noir, O’Connell Street, Limerick Café No.11 at The Old Bank House, Kinsale, Co Cork Kay’s Real Chefs, Real Food, Blanchardstown Centre, Dublin 15 Partridge’s Artisan Café, Gorey, Co Wexford Silver Restaurant at Newbridge Silver Visitor Centre, Newbridge, Co Kildare
Winner
Kay’s Real Chefs, Real Food When Bart Glover did a deal with Green Properties to move into a larger premises at Blanchardstown shopping centre last year, he vowed to give the management company ‘something to be proud of ’. A year later, and the expanded Kay’s Foodhall has done just that, proudly winning the Hotel & Catering Review Gold Medal Award for Cafés & Coffee Shops, sponsored by The Kenco Coffee Company. The Kay’s group, named after Bart’s late mother who recently passed away, began its life in Donaghmede Shopping Centre, before expanding to open outlets in Blanchardstown, Clare Hall and Ballycoolin. The group, which is run by Bart and his wife Bernie Glover, now operates five restaurants and four kiosks in north Dublin, and at its heart is the flagship Blanchardstown food hall which caught the eye of Gold Medal Awards judges this year. We are regular visitors to this bustling café and food hall and can vouch for its consistently excellent service, welcome, and product offering. Expertly prepared coffee made by Kay’s team of baristas, food cooked to order in the food hall’s theatre kitchen, a range of tasty pastries and desserts made on site or in Kay’s central kitchen in Donaghmede, and a genuinely warm welcome all serve to provide a winning experience for customers. Bart Glover puts the success of Kay’s to the group’s constant desire to upskill. ‘Many of our staff have been with us a long, long time. We constantly invest in training and we’re always looking at ways to upskill. When others were trying to deskill their offering in order to cut costs we went in the other direction, always looking for ways where we can improve. This led us to implement a new automated, paperless system back of house which we designed ourselves for monitoring HACCP, purchasing, stocktaking and so on. We hired chefs to work at the hot food counter, cooking dishes to order, we hired a pastry chef in our central kitchen to bake products for all the restaurants. We’re always trying to upskill our offering to make Kay’s better.’ This year was the first time Kay’s entered the Gold Medal Awards, but it was a move which served them well, says Bart Glover. ‘This is a great morale booster for our staff. To know all the hard work they have put into Kay’s over the years has been recognised by the judges is just brilliant.’
Derek Caswell, director of commercial operations at Kraft Foods Ireland (right), presents the Hotel & Catering Review Gold Medal Award for Cafés & Coffee Shops, sponsored by The Kenco Coffee Company, to Catherine O’Reilly and Stephen O’Reilly of Kay’s Foodhall.
The Judges’ View:
‘Great coffee, great food and great service makes Kay’s a winner. This bustling food hall in Blanchardstown Centre is always packed to the gills and it’s easy to see why. The team’s constant quest for perfection is evident throughout the entire operation – from the striking design to the quality of the coffee and food – and it is the staff ’s natural warmth and friendliness that really stands out.’ HOTEL & CATERING REVIEW ❖ OCTOBER 2010 17
ANOTHER WAY TO
ENJOY PERFECTION. AN EXTRAORDINARY BLEND OF PATRÓN TEQUILA AND THE PURE NATURAL ESSENCE OF THE FINEST COFFEE BEST SERVED AS A CHILLED SHOT
GOLD MEDAL AWARDS NEWS
CASUAL DINING Sponsored by
Finalists Itsa4 , Sandymount, Dublin 4 Lord Kenmare’s Restaurant, Killarney, Co Kerry Max’s Restaurant & Wine Bar, Kinsale, Co Cork The Morning Star, Belfast The Tavern Bar & Restaurant, Murrisk, Co Mayo Wild Honey Inn, Lisdoonvarna, Co Clare
Winner
Wild Honey Inn The Wild Honey Inn first came on the radar last year when Aidan McGrath and Kate Sweeney enlisted the help of Francis and John Brennan on RTE’s At Your Service show as they prepared to launch their new bar and guesthouse in Lisdoonvarna. But foodies beating a path on the gourmet trail in the West were already very familiar with Aidan’s work, from his days with Sheen Falls Lodge in Kenmare and later the Lodge at Doonbeg down the road in Clare. Aidan’s signature style of good wholesome Irish food crafted with the best of local and seasonal produce is the star of the show at the Wild Honey Inn, which offers hearty fare in a casual, cosy environment. Nestled on the fringe of Ireland’s matchmaking hub of Lisdoonvarna, this intimate inn has proved astoundingly popular, packing in parties who have travelled to the Burren to sample Aidan’s much raved about cuisine. Sit over a plate of salmon from the next door Burren Smokehouse or lamb from Doolin served with veg freshly harvested from a neighbour’s field and you understand why the Wild Honey Inn has become so popular since its launch in May 2009. Aidan believes that it is the quality of the fresh ingredients he works with, as well as the accessible price point that makes the Wild Honey Inn work so well. ‘It also takes a lot of hard work. Kate and I are very hands on and this is very much a family business. I think people like to see that.’ To win the award just over a year after opening is a phenomenal achievement, Aidan agrees. ‘We really didn’t expect it. We were genuinely just so thrilled to be nominated as a finalist that we went to the Awards not expecting to win at all. To be presented with the Gold Medal Award was fantastic. It is so great to get that recognition, particularly from the people who come into critique you who have so much experience in the industry. The staff were so delighted when we brought the Award home, and it was for them really. We have such a great team here, we can’t do it without them.’
Fergal McGuinness of Brinkman Beverages (right) presents the Hotel & Catering Review Gold Medal Award for Casual Dining, sponsored by Campari, to Aidan McGrath and Kate Sweeney of the Wild Honey Inn.
The Judges’ View:
‘Local foodies and visitors to the Banner County flock to this gourmet haven in Ireland’s matchmaking capital of Lisdoonvarna, and it is little wonder. Chef proprietor Aidan McGrath’s award-winning food has firmly planted Lisdoonvarna on the culinary map, and his celebrated modern Irish cuisine pays homage to the best of local, seasonal west of Ireland produce.’ HOTEL & CATERING REVIEW ❖ OCTOBER 2010 19
Ethnic Food week 7th - 11th
OF NOVEMBER
complimentary bottle of Cobra with our special two course meal for €22.50 For a list of participating restaurants visit www.cobraethnicfoodweek.ie
Enjoy COBRA Sensibly Visit 20 HOTEL & CATERING REVIEW ❖ OCTOBER 2010
GOLD MEDAL AWARDS NEWS
ETHNIC RESTAURANTS Sponsored by
Finalists Ananda, Dundrum Town Centre, Dublin 16 Chakra by Jaipur, Greystones, Co Wicklow Chameleon Restaurant, Temple Bar, Dublin 2 Little Jerusalem, Rathmines, Dublin 6 Rotana Café, Portobello, Dublin 2
Winner
ANANDA It was a back-to-back win for the Jaipur group, who triumphed in the ethnic category at last year’s Gold Medal Awards, when Chakra in Greystones scooped the top prize. This year, it was Chakra’s sibling, Ananda in Dundrum Town Centre, which walked away with the coveted Gold Medal Award for Ethnic Restaurants, sponsored by Cobra, proving yet again that Jaipur is a force to be reckoned with in the Irish restaurant industry. The fine dining Indian restaurant, which is led by Saji Mathai out front and Sunil Ghai in the kitchen, was first launched in 2007 with the help of celebrated Michelin star London chef Atul Kocchar and since then has gone from strength to strength, building a loyal clientele who flock to Dundrum Town Centre to sample the excellent Indian fare and consistently good service. The group’s head, Asheesh Dewan, believes the constant strive for perfection is key to Ananda and Jaipur’s success. ‘We are constantly looking for ways to improve. This year in Ananda we had a very good summer. Numbers were staggeringly up but revenue was down as people were spending less. There was nothing we could do about that so we introduced layered menus and restructured a few things to give as much value as possible.’ A successful restaurant must have the whole package, says Asheesh. ‘You must get the food, the service and the location just right. The design is not just cosmetic – a lot of thought goes into the product. We have introduced a brand new menu and lots of new ideas. If you don’t you get static.’ There seems little chance of this Dublin eatery getting static, going by the wealth of medals now decorating the business. Is Ananda and Jaipur in danger of suffering from Awards fatigue? ‘Not at all. We can’t be arrogant or cocky about our success so far, we have to keep striving to improve. This award is a great way of motivating the team. They are absolutely delighted with the win and in a market like this, every little helps.’
Sara Smith, Cobra brand manager at Molson Coors presents the Hotel & Catering Review Gold Medal Award for Ethnic Restaurants, sponsored by Cobra Beer to Saji Mathai, Asheesh Dewan and Sunil Ghai of Ananda
The Judges’ View:
‘Ananda once again wowed the jury with its consistently excellent offering. Its contemporary Indian food, sleekly served by a professional team of staff in stunning surroundings makes the Jaipur Group’s hotspot a force to be reckoned with in the Irish restaurant industry.’ HOTEL & CATERING REVIEW ❖ OCTOBER 2010 21
GOLD MEDAL AWARDS NEWS
BISTROS & BRASSERIES Sponsored by
Finalists Bijou Restaurant, Rathgar, Dublin 6 Crackpots, Kinsale, Co Cork First Floor Restaurant at Harvey Nichols, Dundrum Town Centre, Dublin 16 Louie’s Bistro, Dublin 1 Perrott’s Garden Bistro, Hayfield Manor, Cork West at The Twelve, Barna, Co Galway
Winner
FIRST FLOOR RESTAURANT AT HARVEY NICHOLS While Dundrum Town Centre has proved itself as Ireland’s shopping mecca, it is also rapidly asserting itself as a gourmet hotspot, this year housing not one, but two Gold Medal winners. A stone’s throw from Ananda, our Ethnic Gold Medal winner, is Harvey Nichol’s, the upscale department store whose restaurants have garnered a wealth of awards across the chain in the UK. The Dublin branch’s First Floor Restaurant is the latest to gain critical acclaim, snapping up this year’s Gold Medal Award for Bistros & Brasseries, sponsored by Champagne Pannier from Classic Drinks. Launched with a fanfare in 2005, the First Floor Restaurant attracted a huge amount of attention when management announced it would be one of Ireland’s top restaurants within five years. A bold statement it may have been at the time, but the ambition has rung true, with the restaurant regularly enjoying a string of rave reviews. With the advent of the downturn, the First Floor Restaurant reorganised itself last year, swapping its fine dining label for a more flexible bistro vibe. It was a move that paid off, with business up 25% in the first five months of the restaurant’s financial year in 2010 compared to 2009. Switching your model can be a risk should your established customer base not approve, but hospitality manager Michael Andrews says 90% of the First Floor’s loyal customers gave the decision the thumbs up. ‘There were one or two customers who missed the amuse bouche or petite fours but we were able to bring some elements of the old service back for them.’ With Adrian Roche, formerly of Jacob’s Ladder, leading the kitchen brigade, the restaurant’s award-winning cuisine showcases the best of local and seasonal produce. ‘We have a passion for good quality produce,’ says Michael. ‘We still use the best ingredients and work with local suppliers to get the best for our customers.’ While the restaurant has implemented a comprehensive cost-cutting plan it is committed to maintaining standards. ‘Our success is down to our strong values,’ Michael asserts. ‘We have a good operation which is well managed. We listen to our customers and offer them great food, great service, and good value for money.’ What more could you ask for?
Terence Kenny, export director for Champagne Pannier (left) and Hugh Murray, sales director for Classic Drinks (right), present the Hotel & Catering Review Gold Medal Award for Bistros & Brasseries, sponsored by Champagne Pannier of Classic Drinks, to Michael Andrews and Richard Hunt of The First Floor Restaurant in Harvey Nichols.
The Judges’ View:
‘Slick service, sleek surroundings and sumptuous food created by chef Adrian Roche make the First Floor Restaurant at Harvey Nichols a sure-fire hit with diners. A new foray into the bistro segment has opened the restaurant to a wider audience, offering affordable dining while at all times maintaining high standards.’ HOTEL & CATERING REVIEW ❖ OCTOBER 2010 23
GOLD MEDAL AWARDS NEWS
FINE DINING Sponsored by
Finalists The Dining Room at Gregan’s Castle, Ballyvaughan, Co Clare La Boheme, Waterford MacNean House & Restaurant, Blacklion, Co Cavan Moira’s Restaurant at Cromleach Lodge, Castlebaldwin, Co Sligo Dax Restaurant, Dublin 2 One Pico, Dublin 2
Winner
ONE PICO It’s been a busy year for Eamonn O’Reilly, who has overseen the makeover of One Pico and is now preparing to launch a new bistro, pub and café in the mountainous village of Stepaside, Co Dublin. The chef, who also operates Bleu Bistro Moderne on Dawson Street, is enjoying a renaissance on Molesworth Street, as One Pico collects a string of honours, including this year’s highly coveted Gold Medal Award for Fine Dining, sponsored by Paul Jaboulet. But the new look is only half the story. It is Eamonn’s determination to drive standards in the restaurant which has really stood to One Pico. The chef proprietor regularly looks to London for inspiration, he says. ‘Once every two months I go over with some of the team and visit one and two star Michelin restaurants. I am always blown away by the quality of the food for the price. When I sampled the great value on offer, and the amazing food that was slow braised or cooked in waterbaths, I came back and decided that’s what we had to do here.’ Eamonn puts One Pico’s success down to good old fashioned elbow grease. ‘It’s about hard work and grafting. We keep at it, and are always trying to achieve perfection. It’s a very hard thing to achieve but we’re always trying to get there.’ With a cuisine inspired by classic French cooking, Eamonn showcases the best of seasonal Irish produce, including organic veg grown on his own farm in Kilternan. His customers evidently appreciate the move, with One Pico enjoying enviable repeat custom, many of whom were quick to congratulate his latest triumph. ‘Winning the Gold Medal Award was absolutely fantastic, but it is more for the staff and for the customers. The amount of customers who congratulated us was unreal. It is a great recognition for all our hard work and the fact that they are so pleased means a lot. We have an extremely loyal customer base and the most important thing to me is that our customers are happy.’
Julia Kennedy from Gleeson incorporating Gilbeys presents the Hotel & Catering Review Gold Medal Award for Fine Dining, sponsored by Paul Jaboulet, to Eamonn O’Reilly, Andrew Scott and Arno Legat of One Pico.
The Judges’ View:
‘Eamonn O’Reilly’s mix of modern classic cuisine, created with the best of local Irish produce, makes the restaurant an obvious choice as winner of this top Fine Dining Award. One Pico is a restaurant the Jury returns to time and again, providing truly memorable food and polished service in a chic environment.’ HOTEL & CATERING REVIEW ❖ OCTOBER 2010 25
Congratulations to the winners of IN HOUSE CATERERS
Sodexo northern ireland
GOLD MEDAL AWARDS NEWS
IN HOUSE CATERERS Sponsored by
Finalists Aramark Ireland at Genzyme, Waterford Sodexo Northern Ireland at PSNI Seapark, Carrickfergus, Co Antrim Sodexo Ireland at APC Galway The Barristers Tea Rooms, The Four Courts, Dublin 7
Winner
SODEXO NORTHERN IRELAND When Sodexo Northern Ireland landed the contract to operate the catering facilities at all of the Police Service of Nothern Ireland’s facilities, it also scooped the largest single catering contact on the island of Ireland. It was a major coup, but it represented a mighty job – with all 42 sites across the province to be mobilised on the same day, 1 December 2008. Add into the mix the Chief Constable’s gala Christmas Party for 200 VIP guests on day one and you get the feeling that it was a baptism of fire for Sodexo’s NI operation. The hard work paid off however, with all catering operations soon bedded down, and the facility at PSNI Seapark in Carrickfergus hailed as the jewel in the crown. When the client opted for a major refurb, Sodexo helped turn the catering department from a one-room facility with a domestic cooker and a hatch for serving customers, to an all singing, all dancing new restaurant with upscale design and a shiny new kitchen. The investment was rewarded with a mighty 300% increase in sales and 65% increase in customer patronage. Serving 60 PSNI staff on site, the regularly updated range of menus include traditional breakfasts with healthy alternatives, morning treats in line with latest trends, and lunch reflecting high street offerings for consumption on and off site. Promotions showcase local food producers as well as highlight health and wellbeing and Cathy Anderson, the craft development chef dedicated to the PSNI account, works with chefs to develop a range of innovative offerings. As first-time entrants to the Awards, the Sodexo Northern Ireland team were absolutely thrilled with the win, says Alaistair Armstrong, PSNI account manager. ‘To get through as a finalist was a great achievement so we were happy with that. When we won the Award, we couldn’t believe it. It’s great for all the team who have worked so hard since we took over this account, and it’s also great for the company as we will use this to promote Sodexo as a whole.’ The client was delighted too. ‘We got a letter from the Deputy Chief Constable congratulating us on the win, which was nice. The win validates the client’s decision to invest in the facility.’
Ray Ellard, trustee of the National Hygiene Partnership (right), presents the Hotel & Catering Review Gold Medal Award for In House Caterers, sponsored by the National Hygiene Partnership, to Alaistair Armstrong and Catherine McCluskey of Sodexo Northern Ireland.
The Judges’ View:
‘Sodexo NI’s team of expert management and staff deliver an exceptional offering for workers at the Carrickfergus facility, providing innovative menus, top quality fare, and a welcome range of healthy options. Committed client service is key to the success of this award-winning operation, which is justly described as the flagship catering facility in the PSNI.’ HOTEL & CATERING REVIEW ❖ OCTOBER 2010 27
Congratulations to the winners of INSTITUTIONAL CATERERS
ArAmArk HeAltHcAre At mount cArmel HospitAl
GOLD MEDAL AWARDS
INSTITUTIONAL CATERERS Sponsored by
Finalists Aramark Healthcare at Beneavin Healthcare Campus, Glasnevin Dublin 11 Aramark Healthcare at University Hospital Galway Black Olive Catering at Barretstown, Ballymore Eustace, Co Kildare Masterchefs Munster at Moffetts Restaurant, National University of Ireland, Galway St Brigid’s Hospital, Shaen, Co Laois
Winner
ST BRIGID’S HOSPITAL 1. So excited were the catering team at St Brigid’s with their win in The Shelbourne that they asked if they could bring the giant sized Gold Medal logos used on the stage back to Co Laois with them so they could celebrate with patients at the hospital. Winning the Gold Medal Award, says catering manager Margaret Gorman, was not only a huge morale boost for the team, it was also a huge boon for the residents and their families, as well as the staff in St Brigid’s. ‘Achieving such a distinguished award has been not alone hugely gratifying and rewarding but also it has instilled within us a great sense of achievement and accomplishment as the work we undertake on a daily basis has been recognised as cutting-edge and of the highest standard,’ says Margaret. It isn’t just the Hotel & Catering Review Gold Medal Award Jury the St Brigid’s team have been impressing however. The catering department also recently achieved a mighty 100% in a Health Information and Quality Authority (HIQA) audit and St Brigid’s has been identified as a benchmark for other catering services in the midlands to follow. The Allied Health Therapy Professionals who work closely with the catering team have additionally endorsed the site as best practice throughout the entire HSE organisation. It is not hard to see why the catering team get such rave reviews, as love and attention to detail are evident throughout the entire operation. Customer care is at the core of the team’s offering and food is of an exceptional standard. Ingredients are sourced locally (meat travels four miles, fruit and veg 30 miles and milk and cream 18 miles) and menus are devised with health, nutrition and special dietary requirements in mind. Menus operate on a three-week cycle and are reviewed quarterly by the nutrition team and feedback from patients and staff are taken on board in menu development. But the Gold Medal Award isn’t prompting the catering team to rest on their laurels – quite the opposite. ‘It has given us a renewed sense of life and empowered us to further our thinking with regard to enhancing our resident centre ethos,’ says Margaret. That’s what we like to hear.
1.
2.
1. Margaret Gorman, catering supervisor is pictured celebrating the Award back at base with staff members Bridget Kavanagh, Clare Geogeghan, Aideen Kehoe, Laura Delaney, Catherine Murray and Mary Bergin 2. Denis Tucker, chairman of The National Hygiene Partnership, presents the Hotel & Catering Review Gold Medal Award for Institutional Caterers, sponsored by the National Hygiene Partnership to Yvonne Dowler, Margaret Gorman and director of nursing, Mary Ferns, from St Brigid’s Hospital.
The Judges’ View:
‘Health and wellbeing is at the forefront of this busy catering operation, and the team provides highly nutritious and innovative menus for patients, catering to every dietary requirement. HIQA awarded the catering department at St Brigid’s 100% in its recent audit and it’s easy to see why the caterers were recommended as best practice. Our expert catering industry judges were bowled over by the exceptional standards and care evident across the board at St Brigid’s.’
HOTEL & CATERING REVIEW ❖ OCTOBER 2010 29
The art of self-expression
www.laurent-perrier.com
Brut L-P by Jean-Baptiste Huynh E n j o y
c h a m p a g n e
l a u r e n t - p e r r i e r
r e s p o n s i b l y .
GOLD MEDAL AWARDS NEWS
COUNTRY HOUSES & GUESTHOUSES Sponsored by
Finalists Gregan’s Castle Hotel, Ballyvaughan, Co Clare Lough Inagh Lodge Hotel, Recess, Connemara, Co Galway Mount Falcon Country House Hotel, Ballina, Co Mayo Tankardstown House, Slane, Co Meath Rathmullan House, Rathmullan, Co Donegal Wineport Lodge, Glasson, Co Westmeath
Winner
GREGAN’s CASTLE HOTEL This year’s supreme winner of the Gold Medal Award for Excellence took a step nearer to ultimate honours when it swagged the highly-lusted after Gold Medal Award for Country Houses & Guesthouses, sponsored by Laurent-Perrier. It was the second successive year on the Gold Medal Awards stage for Gregan’s Castle, which was presented with the Gold Medal Award for Fine Dining, sponsored by Paul Jaboulet, in 2009 in recognition of the ground-breaking cuisine on offer in this chic Burren hideaway. Owned and operated by husband and wife team Simon Haden and Frederieke McMurray, Gregan’s Castle enchanted the Gold Medal Awards Jury for the second year with its stylish and relaxing surroundings, stunning food and welcoming service. Simon attributes the hotel’s success to the staff. ‘They are the absolute and utter backbone to this business. Many of them have been with us for a long time, four have been with Gregan’s for more than 30 years.’ The team were delighted with both the Country Houses & Guesthouses and supreme Gold Medal for Excellence wins, says Simon. ‘It is a great boost for them and fantastic motivator as we come towards the end of the season. Sometimes when you’re keeping your head down out here in the Burren you don’t know what the rest of the country is saying about you so it is wonderful for the team to get this recognition.’ While business is challenging Gregan’s has been boosted by its awards successes. ‘We’ve seen a big upswing in our domestic business this year, particularly a lot of younger Irish customers in their 30s. When we ask them where they heard about us they tell us they have been reading a lot about us lately, which is great.’ The country house also enjoys a loyal local trade, many of whom have embraced chef Mickael Viljanen’s cutting edge cuisine. ‘We are very lucky that we have a strong repeat business, and we’ve noticed a lot of people coming from within a 10-12 mile radius to stay overnight and have dinner. The home market has been fantastic for us this year, and it’s great to see new guests, as well as our loyal clientele, coming in the door. The season started off a bit soft in May and June but it has been up in July and August, and September was tremendous – our second busiest month of the year,’ reveals Simon. Long may it last.
Julia Kennedy of Gleeson incorporating Gilbeys presents the Hotel & Catering Review Gold Medal Award for Country Houses & Guesthouses, sponsored by LaurentPerrier, to Simon Haden of Gregan’s Castle .
The Judges’ View:
‘This gem of the Irish hospitality industry offers a haven of tranquillity in the heart of the beautiful Burren. Simon’s hospitality, Freddie’s style and chef Mickael Viljanen’s award-winning cuisine makes Gregan’s Castle a worthy winner of both the Country Houses & Guesthouses Award and the supreme Gold Medal Award for Excellence.’ HOTEL & CATERING REVIEW ❖ OCTOBER 2010 31
Congratulations to all the Finalists in the 2010 Gold Medal Awards
GOLD MEDAL AWARDS NEWS
THREE STAR HOTELS Sponsored by
Finalists Bloomfield House Hotel, Mullingar, Co Westmeath The Blue Haven Hotel, Kinsale, Co Cork The Claregalway Hotel, Claregalway, Co Galway Downhill House Hotel, Ballina, Co Mayo The Headfort Arms Hotel, Kells, Co Meath Park Inn, Belfast
Winner
THE HEADFORT ARMS HOTEL Variety is the spice of life for the Duff family in Kells, whose Headfort Arms Hotel has grown organically since Peggy Duff and her late husband Tom took over the hotel 40 years ago. Operated now by the next generation, siblings Olivia and Vincent share the management workload, and although Peggy has officially retired, she still drops in every day to have lunch, tend to the floral displays and keep an eye on things. And there’s a lot to keep an eye on. As well as the 45-bedroom hotel, the Duffs also offer conference rooms, banqueting for up to 500 in the Kenlis Suite, the Vanilla Pod restaurant, Café Therese, The Keltic Bar, Vibe Nightclub and The Headfort Spa Rooms. ‘We are constantly changing, constantly scanning the environment for the next big thing,’ says Olivia Duff. ‘We’re conscious of offering different value and different packages. This is why we have branded our offerings completely separately. The Vanilla Pod, Café Therese, The Keltic Bar and Vibe all have their own identities and their own entrances. Guests coming to The Headfort for a weekend can dine in the Vanilla Pod one night, and go to the Keltic Bar and Vibe the next night and have a completely different experience. We have found that that really works.’ The Headfort Arms is a family business and the staff – many of whom have worked with the Duffs for decades and are very much part of the family – are key to its success, says Olivia Duff. Celebrating with Olivia, Vincent and Peggy at the Gold Medal Awards in September was Therese Allen, the hotel’s accounts manager and ‘face of the Headfort Arms’ who has worked with the Duffs for 32 years and is a familiar figure to loyal customers – so much so that the family named Café Therese after her. The win, on The Headfort Arms’ first year entering the Gold Medal Awards, was a thrilling experience for the team. ‘We are absolutely delighted,’ says Vincent Duff. ‘To be there on the night with so many dignitaries was really exciting and we were just so honoured to be nominated. To win is fantastic because we’ve all been working so hard and it’s great to get that recognition.’
Tourism Ireland chief executive Niall Gibbons (right) presents the Hotel & Catering Review Gold Medal Award for Three Star Hotels, sponsored by Tourism Ireland to Peggy,Vincent and Olivia Duff of the Headfort Arms Hotel.
The Judges’ View:
‘Offering a “home from home” for guests, this family-run hotel surpasses all expectations, providing winning service, great food and a warm atmosphere to Royal County visitors, and loyal locals. There is something for everyone at The Headfort Arms, where the friendly staff make it their first priority to ensure guests have a good time.’ HOTEL & CATERING REVIEW ❖ OCTOBER 2010 33
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Congratulations to all Gold Medal Award Finalists 2010
GOLD MEDAL AWARDS NEWS
FOUR STAR HOTELS Sponsored by
Finalists The Brehon, Killarney, Co Kerry Cromleach Lodge, Castlebaldwin, Co Sligo Harvey’s Point Hotel, Lough Eske, Co Donegal Inchydoney Island Lodge & Spa, Inchydoney, Co Cork Kelly’s Resort Hotel, Rosslare, Co Wexford Knockranny House Hotel, Westport, Co Mayo
Winner
KNOCKRANNY HOUSE HOTEL It was a case of third-time lucky for Knockranny House Hotel which has been nominated twice previously for the Gold Medal Award for Four Star Hotels, proving its consistency in the four star market. Since its launch as a 54 room hotel overlooking the picturesque town of Westport in 1997, the hotel has grown to include a 21,000 sq.ft spa and an additional 42 new rooms and suites. Uniformity is not the name of the game in Knockranny, which offers seven different types of guestrooms, and the hotel stands out further with its exceptional cuisine created by award-winning chef Seamus Commons, while the warm and welcoming nature of the hotel’s team also resonates strongly with guests. Knockranny’s quest to continuously improve its offering has stood to the management in these difficult times. Turnover is up five per cent on 2009 and while room rates have dipped, they are holding. ‘You have to be creative and clever in the way you package your offering,’ says Adrian Noonan, who heaps praise on the team, including Commons, who was Derry Clarke’s head chef when L’Ecrivain first gained its Michelin star. ‘The level we are trying to operate at is expensive, and it can sometimes be tough to keep up that investment in these times but we feel it is important to maintain standards and this has stood to us. We are lucky that we are reasonably well established in Westport and we enjoy good return business. We are also well supported by local businesses.’ Bringing home the Gold Medal Award to Westport was a big honour for Adrian, who owns and operates Knockranny House Hotel together with his wife Geraldine. ‘The staff are absolutely delighted. They all work incredibly hard and this is their award, they deserve it, they won it. I’m so happy they got it as it is great for them to get that recognition. This is the best Award, as they get the recognition from their peers.’
Padraig Ahearne, director, AON Insurance (left), presents the Hotel & Catering Review Gold Medal Award for Four Star Hotels, sponsored by Aon Insurance, to Clare Concannon and Stephen O’Connor of Knockranny House Hotel in Westport, Co Mayo
The Judges’ View:
‘Knockranny House Hotel represents the best of Irish hotelkeeping – high standards are evident throughout the operation, from the quality of the facilities to the sumptuous food served in La Fougère restaurant and the warm welcome delivered by the hotel’s wonderful team of staff. It is little wonder that the inspecting judge described his visit as one of the best hotel experiences he has ever had. It’s high praise, but entirely justified.’ HOTEL & CATERING REVIEW ❖ OCTOBER 2010 35
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GOLD MEDAL AWARDS NEWS
FIVE STAR HOTELS Sponsored by
Finalists Aghadoe Heights Hotel & Spa, Killarney, Co Kerry Dromoland Castle Hotel, Newmarket on Fergus, Co Clare Fota Island Hotel, Cork The G Hotel, Galway Hayfield Manor Hotel, Cork Park Hotel Kenmare, Co Kerry
Winner
PARK HOTEL KENMARE It is hardly surprising that the Brennan brothers’ TV show is called ‘At Your Service’ when service is exactly what you get in abundance when you visit their award-winning hotel nestled on the banks of Kenmare Bay. Winning the hotly-contested Gold Medal Award for Five Star Hotels, sponsored by Edward Dillon & Co is no easy task, with this category becoming increasingly competitive with every passing year, but it is a challenge which Park Hotel Kenmare achieved with aplomb, warming the cockles of the Jury’s collective hearts with its exceptional commitment to customer care. Brothers Francis and John Brennan are stalwart operators in the Irish tourism industry, and their desire to innovate, embrace trends and drive standards has seen them beat many a path for others to follow – the launch of their award-winning destination spa, Samas, a prime example. But it is in good, honest old fashioned hospitality – the fáilte which provides the bedrock to our tourism product – where the Park Kenmare really excels, with guests enveloped in a warm and welcoming environment which provides a perfect haven to escape the rat race. Managing director John Brennan says the Gold Medal win is perfect timing. ‘Coming at the end of the summer it’s excellent for staff and the Award is great recognition for the hotel after 30 years of business. We wouldn’t be one of the new boys so our win is testament to the fact that at the forefront of judges’ minds is service, rather than facilities. The lovely thing about the Gold Medal Awards is that it is not based on phone votes or filling out dockets to send in, the Awards are judged by your peers. To be recognised by our colleagues in the industry gives us a wonderful vote of confidence in what we are doing and what we have done.’
Andy O’Hara, commercial director of Edward Dillon & Co, presents the Hotel & Catering Review Gold Medal Award for Five Star Hotels, sponsored by Edward Dillon & Co to Rory O’Sullivan, general manager, Park Hotel Kenmare (left).
The Judges’ View:
‘The Park Hotel Kenmare has long been a standard bearer for quality in the Irish hospitality industry. The Brennan brothers and their expert team excel in the fine art of Irish hospitality, providing the warmest of welcomes and wonderful service in this beautiful five star hotel.’ HOTEL & CATERING REVIEW ❖ OCTOBER 2010 37
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GOLD MEDAL AWARDS NEWS
HOTEL GROUPS Sponsored by
Finalists The Doyle Collection The Moran & Bewleys Hotel Group Tifco
Winner
THE DOYLE COLLECTION The Doyle Collection has come a long way and gone through many changes since the legendary hotelier PV Doyle first founded the group 40 years ago. Today, with the successful rebranding from the JurysDoyle Hotel Group to The Doyle Collection now firmly in place, the group is looking forward with vigour, and asserting its position in the luxury market, both at home and overseas. The Gold Medal Awards Jury concentrates purely on Irish operations when adjudicating in the Hotel Groups category, but it is worth noting The Doyle Collection’s extensive overseas operations, which includes more than 1,500 rooms in eight hotels in the UK and US. Here at home, the group operates the five star Westbury Hotel off Grafton Street in Dublin, together with the four star Croke Park Hotel opposite GAA HQ, and The River Lee Hotel in Cork. The group is committed to providing the best of modern luxury to its guests, and has embarked on a multimillion euro investment programme to drive standards throughout its portfolio of hotels. It was these standards which most impressed Gold Medal Awards judges, who identified that the quality front of house was supported by a slick management team behind the scenes. Winning the Gold Medal Award means an enormous amount to everyone at The Doyle Collection, says chief executive Bill Walshe. ‘This is the first time since relaunching the company as The Doyle Collection in December 2008 that we have entered any awards, and we are thrilled that the work that we have put in to reinventing our products, procedures and quality standards has been recognised in this way. It is hugely motivating to all of us. We are a team of people driven by pride – and we are very proud to have won this award.’
Top: The River Lee Hotel, Cork Above: The Westbury Hotel, Dublin Cillian McDonnell, head of online publishing at Ireland.com (right) presents the Hotel & Catering Review Gold Medal Award for Hotel Groups, sponsored by Ireland.com, to Edward Stephenson and Christine Murphy of The Doyle Collection.
The Judges’ View:
‘The Doyle Collection impressed with their high front of house standards, which are backed by an impressive management team behind the scenes. Luxury is the name of the game in this busy hotel group which has recently undergone an extensive repositioning programme. Built on a strong foundation of quality hotelkeeping, honed over 40 years in the industry, The Doyle Collection is looking to the future with vision and vigour.’ HOTEL & CATERING REVIEW ❖ OCTOBER 2010 39
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GOLD MEDAL AWARDS NEWS
WINE EXPERIENCE Sponsored by
Finalists Kelly’s Resort Hotel, Rosslare, Co Wexford Max’s Restaurant & Wine Bar, Kinsale, Co Cork No.1 Pery Square, Limerick Pinocchio, Ranelagh, Dublin 6 The Twelve, Barna, Co Galway The Cornstore, Cork
Winner
THE TWELVE HOTEL Fergus O’Halloran turned his passion for wine into Gold when The Twelve general manager took to the stage in The Shelbourne Hotel last month to collect the Gold Medal Award for Wine Experience, sponsored by Gleeson incorporating Gilbeys. An accomplished sommelier, Fergus has gained much attention for his wine knowledge, recently getting a nod from the worldwide wine bible Wine Spectator for his comprehensive list in The Twelve’s West restaurant. The Gold Medal Award means a huge deal to Fergus and The Twelve team, however, as it is about the entire wine experience, not just the list. ‘It’s very easy to put together a blue chip wine list,’ says Fergus, whose cellar collection extends to an eclectic mix of more than 350 labels. ‘But to be really good in wine you have to have the passion. You need to create an experience, and you have to educate. When selecting a wine about 80% of diners choose something they are familiar with, but we have structured our list to help people choose something new. Our staff are always on hand to help and to give a bit of advice.’ The Twelve also runs a number of initiatives to boost wine sales and enhance wine lovers’ experiences – from Jazzed About Wine promotions, featuring food and wine pairings with jazz entertainment, to wine appreciation courses and wine dinners, the most recent of which saw Jean Trimbach address guests in West. ‘We are always trying to come up with new ideas,’ Fergus explains, adding that education is a priority. He has sent his two sommeliers on the RAI’s new sommelier course and is looking forward to the results. ‘I want them to bring their ideas to the list and to the offering. We have a great template now to build on, and we are always looking for ways to improve.’ The motto on West’s wine list reads ‘celebrate food, celebrate wine and celebrate life’ and this passion is evident throughout the team – particularly with Fergus who also gets our Award for most excited winner on the night. ‘To win the Gold Medal Award means so much to us here. We received a huge amount of feedback from the industry congratulating us on our win, and our loyal customers were also delighted for us. It makes them feel good too – they want to be a part of it.’
Julia Kennedy of Gleeson incorporating Gilbeys presents the Hotel & Catering Review Gold Medal Award for Wine Experience, sponsored by Gleeson incorporating Gilbeys, to Fergus O’Halloran, general manager of The Twelve Hotel.
The Judges’ View:
‘The Twelve’s mantra is to provide a wine offering that is “sophisticated yet accessible” and this certainly shines through. Whether a connoisseur or a novice, there is a wine to suit every need in The Twelve, and the hotel’s knowledgeable staff are always on hand to guide guests and diners through the expansive wine list. With such an exciting collection of wines to choose from, and such sleek service, it is easy to see why The Twelve has caught the attention of wine lovers here in Ireland and around the world.’ HOTEL & CATERING REVIEW ❖ OCTOBER 2010 41
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GOLD MEDAL AWARDS NEWS
CUSTOMER EXPERIENCE Sponsored by
Finalists Aghadoe Heights Hotel & Spa, Killarney, Co Kerry Cromleach Lodge, Castlebaldwin, Co Sligo The Lodge at Doonbeg, Co Clare Glenlo Abbey Hotel, Galway Harvey’s Point Hotel, Lough Eske, Co Donegal Hayfield Manor Hotel, Cork The Merrion Hotel, Dublin
Winner
CROMLEACH LODGE It was a case of ‘three’s company’ for Cromleach Lodge which was nominated an impressive three times as finalist in this year’s Gold Medal Awards, getting the nod from judges in the Four Star Hotels, Fine Dining Restaurants and Customer Experience categories. It was the Tighe’s commitment to customer service, equally shared by the hotel’s team of 50 staff, which helped Cromleach Lodge hit the jackpot in the final category award of the night when the Cromleach’s charming welcome earned it the Gold Medal Award for Customer Experience, sponsored by Fáilte Ireland. Judges heaped praise on this jewel of Sligo, where nothing is too much trouble for staff who regularly go above and beyond the call of duty to ensure each guest’s stay is memorable. Opened in 1978, Cromleach Lodge has developed from a small B&B overlooking Lough Arrow where Moira and Christy Tighe catered to visiting fishermen, to a 57 room hotel with fine dining restaurant, two bars (De Danann and Nuada’s Brunch Bar) and the aptly titled Ciúnas Spa. Service is at the heart of this impressive operation, which enjoys a successful wedding business and good repeat custom. The win reaffirms Cromleach Lodge’s commitment to quality, believes Christy Tighe. ‘Everyone knows that the hotel industry is going through a very difficult period right now. Competition is driving prices down and the temptation is to drop standards in order to compete but we have always held the view that maintaining the high standards on which we have established our reputation is paramount to our survival long term.’ As the hotel works through the downturn, the Gold Medal win has been a great morale booster. ‘All awards are good for us and our staff, but this award is particularly important in that it is recognised as the most independent and prestigious of all the hospitality awards,’ says Christy.
Dr Tony Lenehan, head of food, hospitality and standards at Fáilte Ireland (centre), presents the Hotel & Catering Review Gold Medal Award for Customer Experience, sponsored by Fáilte Ireland, to Christy and Moira Tighe of Cromleach Lodge.
The Judges’ View:
‘Ireland’s famed fáilte is alive and well in Cromleach Lodge where the Tighe family’s commitment to customer care is apparent in every aspect of the operation. The team at this charming country house go above and beyond the call of duty to ensure that every guest’s stay is memorable.’ HOTEL & CATERING REVIEW ❖ OCTOBER 2010 43
GOLD MEDAL AWARDS
Midas Touch
Dublin’s Queen of the Green was packed to capacity when we celebrated the 22nd Annual Gold Medal Awards in the Great Ballroom. More than 350 hoteliers, restaurateurs, caterers and industry dignitaries joined in the festivities, including our record 67 finalists and generous industry sponsors. 1.
2.
3.
1. Carol Norman and Oliver Boche of Crackpots Restaurant, Kinsale 2. Moira Tighe and Christy Tighe, Cromleach Lodge Hotel, Sligo 3. Magda Czochara and Melanie Dutoit, Glover Catering 4. Jeremy Dicks and Margaret Clapham, Sodexo Ireland 5. Liz Roche, Bridget Kavanagh, Margaret Gorman, Catherine Murray and Mary Ferns of St Brigid’s Hospital in Portlaoise
6. 4.
5.
6. Eilish Wall and Damian O’Riordan from The G Hotel 7.Paul Gallagher, IHF president and Nicky Logue, general manager of Fitzpatrick’s Castle Hotel, Killiney 8. Sean O’Brien, Kraft Foods, Sean Martin, Bunzl McLoughlin and Derek Caswell, The Kenco Coffee Company 9. Tim Fenn, chief executive, Irish Hotels Federation and Liam Mongey, secretary of the Catering Equipment Association
8. 9.
10. Paul Cadden, president of the Restaurants Association of Ireland and Fergal O’Connell, president elect of the Irish Hospitality Institute 11. Aisling Hannon, Aine Osborne and Cliona Mooney of Ireland.com
7.
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12. Peter Lehoyde and Ruth McCarthy of the Inchydoney Island Hotel
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10.
44 HOTEL & CATERING REVIEW ❖ OCTOBER 2010
2.
1.
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5. 4.
6. 1. Sarah McGourty, Paulina Demmerer, Zara McHugh, Amelda Maguire and Marian Fay from MacNean House & Restaurant
7.
2. John Cassidy, Edward Dillion & Co, Gerry Green, Malahide Golf Club and Hugh Campbell, Edward Dillion & Co 3. Siobhan Hogan and Mary McGivney, The Barrister’s Tea Rooms 4. Maureen and Seamus McAllister of The Morning Star, Belfast 5. Hubert O’Reilly, Natalie Collins, Sheena O’Connor, Philip O’Connor and Pat Munnelly of The Silver Restaurant
9.
6. Patsy Murphy, Douglas Jordan, registrar, Fáilte Ireland and advisor to the Gold Medal Awards Jury and Rory Murphy, Gold Medal Awards judge. 7. Adrian Sherry, Moran Bewleys Hotel Group, Ciaran O’Donovan, Bewleys Hotel, Eric Valkys and Neville Brown, Best Western Hotels
8. 10.
11.
8. Kevin O’Sullivan, Mary Murphy, Niamh Donnelly and Lawrence Murphy of Partridge’s Artisan Cafe, Co Wexford 9. Kathleen Heraghty, Irish Accommodation Service Institute, Ines Guerra, IASI president and Josephine Ryan, IASI secretary 10. Jacinta O’Gorman and Ellen Ren of The Claregalway Hotel, Galway 11. Natasha Kinsella, chief executive, Irish Hospitality Institute and Aileesh Carew, Gold Medal Awards judge
HOTEL & CATERING REVIEW ❖ OCTOBER 2010 45