BARRY WHITE, the Denis T.C. O’Brien Concierge of the Year
Meet the winners of THE 2025 GOLD MEDAL HOTEL AWARDS
GIY’s MICK KELLY on turning a small organic farm into a viable business
Community Spirit
Aisha Chaudhry at The Charcoal Grill on building a loyal customer base
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At the 2025 Gold Medal Hotel Awards, Harvey’s Point in Donegal walked away with the top award on the night. Judges agreed that this is a hotel that sets the bar when it comes to guest experience –fantastic menus and rooms are matched by elevated service and warm and welcoming sta .
Barry White on being inspired by the potential of the industry
Mick Kelly on whether small-scale veg farming can survive in a conveniencedriven food culture
Aisha Chaudhry talks about navigating the ups and downs of hospitality
Castleruddery Organic Farm has stuck to its core values while building valuable relationships
Olivia Collins on why building brand community is a long-term strategy
Editor: Denise Maguire
Creative Director: Jane Matthews
Art Director: Lenny Rooney
Stock Photography: iStock
Infographics: www.flaticon.com
Production: Claire Kiernan
Sales Director: Trish Murphy
Managing Director: Gerry Tynan
Chairman: Diarmaid Lennon
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 2026. 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.
Editor: Denise Maguire
Email:
denise.maguire@ashvillemediagroup.com
Welcome to issue 2 of Hotel & Catering Review 2026
Harvey’s Point reigned supreme at the 2025 Gold Medal Hotel Awards, taking home the overall award for Hotel of the Year along with Ireland’s top Four Star Resort and Silver for Ireland’s Wine Experience. For the third year in a row, Newpark Hotel Kilkenny took gold in the Family Friendly category while the Armada Hotel was named Ireland’s top Sustainability Hotel for the second year in a row. The Lifetime Achievement award went to Thelma Slattery for her work in steering the Station House Hotel for the past 43 years. Described as a pioneer of Irish hospitality, Thelma was an advocate of the farm to fork philosophy long before it became fashionable. Over 700 people attended the 2025 Gold Medal Hotel Awards and we expect this year’s event to be just as popular. Entries are now open – go to www.goldmedal.ie for more information.
Also in this issue we meet Aisha Chaudhry, co-owner of The Charcoal Grill in Athlone, to chat about building a brand and navigating the challenges of running a hospitality business. Elsewhere, GIY Founder Mick Kelly explains how RTÉ series ‘Our Farm: A GIY Story’ came about and questions if it’s possible for small-scale veg farming to survive in a convenience-driven, importled food culture. In “Taking Stock”, Hilda Crampton describes how organic produce became popular in the 1990s. Along with her husband Dominic Quinn, Hilda established Castleruddery Organic Farm in 1989 and today, still sells a wide array of organic produce to local restaurants and from the farm’s shop. Finally, Barry White from Anantara The Marker talks about what it's like to be awarded the Denis TC O’Brien Concierge of the Year Award.
Denise Maguire
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.
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As The Tannery enters its 30th year in business, chef Paul Flynn and his wife and business partner Máire Flynn have announced that 2026 will be the restaurant’s final year of service.
On January 1st 2027, the doors of The Tannery Restaurant will close, however Paul and Máire will continue to run The Tannery Townhouse and the Cookery School on a seasonal basis. This final year will, they say, be one long celebration. For the next few months, Paul and Máire will invite regulars, old friends and first-time visitors to be part of the last service season of The Tannery Restaurant – a rolling toast to three decades of cooking and the craic.
“If someone had handed us a crystal ball in 1997 and said, ‘You’ll still be at this in 30 years,’ we’d have bitten their hand off,” says Paul. “We’ve had the run of our lives. We’re closing because we can, not
because we have to, and that’s a great position to be in. Hospitality has thrown everything at us over the years and we’ve always managed to dodge most of it. Navigating storms is our superpower. But 30 years feels like a good, round number and we’d like to scale back on our own terms before I’m wheeled out of the kitchen. This last year is about enjoying these last months properly, cooking for the lovely people who’ve kept us going and having the kind of fun we were probably too busy to have the first time around.”
Máire said: “We feel incredibly proud of what The Tannery has become and of the people who built it with us. Our staff are
the beating heart of this place, with so many with us for years. We’ve watched families grow up through this restaurant. We’ve made lifelong friends across the dining room. Being part of the Dungarvan community and of the wider Irish food family has been a privilege. Welcoming wonderful chefs over the years into our kitchen and seeing our talented alumni go on to extraordinary things reminds us just how connected and generous this industry can be. Our decision comes from a place of gratitude and confidence. We’re excited about what comes next and we’re looking forward to celebrating the year ahead with everyone who has been part of our story.”
Eoghan O’Flynn has been appointed Executive Head Chef at The Metropole Hotel. The Cork native brings more than a decade of culinary experience to the role, having worked in an array of kitchens including Bastion Restaurant in Kinsale, Liss Ard Estate in Skibbereen and Le Manoir aux Quat’Saisons in Oxford. “For me, food and hospitality are about bringing people together. I believe in respecting the ingredients our community provides and presenting them to guests in an honest and exciting way. The Metropole’s history and standing in Cork make it a very special place. It has always been at the heart of Cork - a place where people have come together for generations. It’s so important for me to continue that legacy while creating something vibrant, modern and full of energy that reflects the thriving food scene and community around us,” said Eoghan.
Airfield Estate has partnered with Gather + Gather to expand paid employment opportunities in the hospitality sector for people with intellectual disabilities. The caterer will work with Airfield Estate on its GROW programme, to provide skills-based work placements within Overends Kitchen, the onsite café, and across the wider hospitality sector. Airfield Estate plans to scale the GROW programme this year to support up to 20 participants and is also exploring the development of a similar programme for people with physical disabilities. The GROW programme is delivered in partnership with Gather + Gather, WALK’s REAL programme, GHEEL and St John of God’s Day Services.
The Europe Hotel & Resort’s Christmas fundraising campaign, in support of BUMBLEance, has raised an impressive €10,760.
Pictured are Michael Brennan and Adrian Stehr, Managing Directors of the Killarney Hotels Collection, presenting the cheque to Ritchie Walsh, BUMBLEance Driver and Samantha Jones, BUMBLEance Operations Manager.
Mounting business costs and global uncertainty were the primary concerns facing hoteliers as they gathered for the Irish Hotels Federation’s (IHF) 88th Annual Conference. Industry research carried out by the IHF reveals that 92% of hoteliers are worried about the global economy and the potential impact of political uncertainty in key markets. Closer to home, 76% are concerned about the outlook for the Irish economy over the next 12 months, as consumer finances remain under pressure and international developments pose potential risks. Despite these challenges, however, the sector maintains a cautiously optimistic outlook. A slim majority (51%) of hoteliers report a positive outlook for trading conditions over the next 12 months, while 36% report a neutral outlook and 13% are negative. This follows a robust performance by the Irish hotels sector in 2025, with average national hotel room occupancy standing at 76% for the year as a whole, up 1% on the previous year. While most regions saw an increase in occupancy levels, significant regional disparity persists, ranging from 70% occupancy in the border region to 83% in Dublin. Outgoing IHF President Michael Magner said: “We are cautiously optimistic for the coming year, as forward bookings suggest business levels will remain stable in 2026. This is despite significant headwinds, chief among them relentless increases in the cost of doing business, which is already exceptionally high by international standards. This requires a renewed, national focus on cost competitiveness – both within our own tourism industry and across the wider economy. Thankfully, the Government’s decision to restore the 9% rate of VAT on hospitality food services from July will partially offset these increases for food-led businesses operating on some of the tightest margins of any sector.”
He added that continued investment in product development remains a priority for Irish hotels. “A focus on value-enhancing investment is essential for the future growth of our sector and tourism industry. Hotels are examining all aspects of their operations to elevate their product, meet changing visitor preferences and achieve their sustainability goals. This ensures Irish tourism is positioned to deliver long-term growth as Ireland’s largest indigenous industry, supporting over 270,000 livelihoods.”
Pictured (l to r): IHF Chief Executive Paul Gallagher with outgoing IHF President Michael Magner
Picture by Don MacMonagle
10-year-old Sarah Browne, pupil at Gaelscoil Choláiste Mhuire, Dublin 1, has been named the winner of Nespresso’s Under 16’s Recycling Week Competition. Budding artists were challenged to create a design inspired by nature, which would be placed on their recycling bags for a limited-edition run. "I love nature and like to recycle. I got my inspiration from photos of our green planet, and my favourite flowers are daisies and lavender, they are blue because I couldn't use purple! I like the way you can see the whole earth and the flowers in my picture,” said Sarah.
GALGORM Resort’s Food and Beverages Assistant, Flory Dragomir, is celebrating after being awarded an AA Courtesy and Care Award following a mystery overnight inspection of the hotel by the AA. The inspector noted the friendliness and professionalism of all team members during their stay, but it was Flory’s natural instinct to go above and beyond in the delivery of her customer service that impressed. Laura Millar, People and Development Associate Director at Galgorm Collection, said: “We are delighted that Flory’s hard work and her commitment to our guests have been recognised by the AA. She joined us eight years ago and achieved an OCN level two in Food and Beverage Service from the NI Hospitality School in 2023. Flory has really made her mark within the food and beverages team, with her colleagues and guests.”
The Heritage Hotel & Spa, County Laois, has appointed Marek Zboril as Head Chef. Marek joins The Heritage following a tenure at The K Club, where he led kitchen operations across multiple dining outlets, including an AA Rosette fine dining restaurant. His career highlights include catering at three Irish Open championships, overseeing large-scale events and working in high-end hotel and fine dining environments. At The Heritage Hotel, Marek will oversee all dining experiences across the property, including Blake’s Restaurant, Seven Bar and The Galleria.
Galway city centre chip shop, Prátaí, has rebranded to "Chipeen". Owned by brothers Joe and Barney Gaughan, the chip brand first launched in 2021 with a stall at the Galway Christmas Market. From there, the business moved to High Street before finding its permanent home on Shop Street. The rebrand is just the first big change at Chipeen this year; a new product launch is in the works, alongside a major collaboration set for later this spring that will see the brand extend beyond Galway for the first time.
Grand Slam Bars has transformed the space above McSorley’s in Ranelagh into a new piano and cocktail bar experience. Guests can also enjoy a variety of small plates, like Furikake Sambal Fries, Cacio e Pepe Bonbons or Char Siu Pork Belly. The downstairs bar has also undergone a refurbishment, with a new cocktail bar and design upgrades. “McSorley’s has always had a strong identity and a loyal community around it. Our goal was never to change what people love about it, but to build on that foundation. With 'Upstairs at McSorley’s', we are introducing a new experience that brings something fresh to Ranelagh, while making sure the heart and character of the pub downstairs remain exactly as they should be,” said Noel Anderson, Managing Director at Grand Slam Bars.
It is an offence to provide a security service without a licence. By using an unlicensed service provider to carry out security work, you put your business at risk and may invalidate your insurance policy. More importantly, you could face prosecution with fines of up to €4,000.
The PSA, an agency of the Department of Justice, Home Affairs and Migration, is responsible for regulating the private security industry. Their primary role is to ensure that the public is protected through a standards and qualifications based licensing system.
In Ireland, there are over 54,000 employee and contractor licences, approved by the Private Security Authority, in circulation in the following sectors:
» Door Supervisor (Event Security)
» Door Supervisor (Licensed Premises)
» Security Guard (Event Security)
» Security Guard (Static)
» Security Guard (Alarm Monitoring)
» Security Guard (CCTV Monitoring)
» Enforcement Guard
» Installer of Safes
» Supplier of Safes
» Access Control (Installation and Maintenance)
» CCTV (Installation and Maintenance)
» Intruder Alarm (Installation and Maintenance)
» Cash in Transit
» Private Investigators
» Locksmith
If you use one of the above services, they must be licensed by the PSA. This includes electricians, property management companies and others providing any of these services.
When buying security services you should check the following:
• That your provider is licensed. The PSA website www.psa-gov.ie provides a register of licensed contractors and individuals. You can also contact the PSA at info@psa-gov.ie
• That risk assessments, design proposals and other documents are specific to your premises. Never accept generic documents
• That you receive a certificate of completion for all installation and maintenance work carried out on your premises
The security and protection of your business, staff and customers is important to you. It is equally important that when choosing a security service, you pick one that is licensed by the Private Security Authority (PSA)
• That you receive a compliance statement confirming that the contractor has all relevant insurance in place, that all equipment complies with the machinery directive and that all Health, Safety and Welfare at Work legislation is complied with.
If your provider cannot meet these simple requirements, you should ask yourself what are the consequences for my business if something does not work or if there is an incident involving an employee or customer.
SECURITY MATTERS
CHOOSING THE RIGHT INTRUDER ALARM
There are many types of intruder alarms available, each having different characteristics. A PSA licensed intruder alarm installer will undertake a security survey of your premises, evaluate the security needs of your property and help you select the most appropriate intruder alarm for your premises.
HOW MANY KEYS HAVE YOU HAD MADE FOR YOUR BUSINESS? DO YOU KNOW WHERE THEY ALL ARE?
If you cannot account for all the keys for your business, you should consider the
potential security risk and think about changing your locks. A PSA licensed locksmith can advise you on the best lock for your entrance and install same to ensure maximum security.
HOW SAFE IS YOUR POWERED GATE? Automatic Gates are powerful machines which can pose a risk to both children and adults alike. Automatic gates must be installed by trained PSA licensed installers and regularly maintained for optimum safety and security.
SELECTING AN ALARM MONITORING SERVICE
Monitored alarms deter burglars. Consult your PSA licensed alarm installer about the best alarm and monitoring service for your business. A PSA licensed monitoring centre ensures that somebody will respond quickly to your alarm.
LICENSED DOOR STAFF AND SECURITY GUARDS
All door staff and security guards are required to be PSA licensed and to display their licence card when on duty.
To ensure that your security provider is licensed with the PSA visit www.psa-gov.ie
The Morrison Dublin, Curio Collection by Hilton has unveiled its newly refurbished meeting and event spaces, marking the final phase of a wider €11.25 million investment programme at the city centre hotel. The new offering is
centred around the hotel’s Georgian building, a restored two-level space designed to provide a private setting for business events. It features the Georgian Room, a main meeting space and the Art Gallery, which is accessible via its own
private entrance on Ormond Quay or through the hotel’s interior. Together, the interconnected rooms offer an adaptable layout with capacities ranging from small boardroom sessions and meetings for up to 40 delegates.
Surrounded by 50 acres of peaceful woodland and next to Lough Meelagh, our 18th-century castle offers the perfect retreat to relax, unwind, and experience true luxury
Indulge in spacious rooms, award-winning dining and a tranquil spa experience, all within a backdrop of timeless grandeur
The Premiere Band is an Irish-based, world-class event & Function band, delivering an exceptional visual and musical experience. Designed for luxury weddings, corporate galas and exclusive private events, the band combines refined artistry with unmistakable presence.
Every performance is crafted to be as captivating to watch as it is to hear. From ceremony and drinks reception through to dinner and evening celebration, our service is entirely bespoke.
Cathal Molloy | booking Manager & Creative Mob | What’s App | 00 353 87 445 9688
Email: info@pinkbearmusic.ie | Web: pinkbearmusic.ie
www.youtube.com/watch?v=7klTPlbQ5qk
Amid weak demand, Heineken has stated it will cut up to 6,000 jobs from its global workforce and set lower expectations for profit growth in 2026 than a year earlier. The Dutch brewer employs over 400 people in Ireland, most of them at its brewery in Cork. Sales across the sector are due to bad weather, strained consumer finances and geopolitical turbulence.
www.heinekenireland.ie
Wine producers gathered at The Westbury Hotel for Classic Drinks’ annual Portfolio Wine Tasting. The spotlight was on new producers whose wines stand out for their sense of place, craftsmanship and individuality, including Irish winemaker Tom Gallagher and Portugal’s Pedro Coelho. Also in attendance was the multi-award-winning Zahel Winery from Austria and Azienda Agricola Di Meo from Italy.
www.classicdrinks.com
The
latest releases, news and all things drinks-related
Hosons Brands has been appointed the official Cultural Refreshments Partner of Irish Museum of Modern Art (IMMA) for 2026. The partnership will see Something & Nothing premium soda served as the beverage of choice across IMMA’s programme of events and reflects a shared ambition to support culture in a way that is conscious, future-focused and socially responsible.
www.hosons.com
Drinks Ireland has announced that Claire Tolan from Irish Distillers has been elected to a two-year term as Chair of Drinks Ireland, taking over from Pat Rigney, founder and managing director of ‘The Shed Distillery of PJ Rigney’. Claire is Managing Director - Ireland at Irish Distillers, a Pernod Ricard company and comes to the role with a wealth of experience in the industry.
www.ibec.ie/drinksireland
Chef de Partie at Harvey’s Point, Chantalle Wymbs, was named the Irish Hotels Federation (IHF) National Employee of the Year at the IHF’s Annual Conference in Killarney. Chantalle didn’t always plan to work in hospitality, initially pursuing an art and design degree before deciding to utilise her creativity in the kitchen instead – leading her to complete a culinary course in Killybegs. Now with Harvey’s Point for four years, she is a Chef de Partie and serves as the hotel’s allergen champion. Chantalle is highly motivated and demonstrated both initiative and ambition by asking award-winning chefs if she could stage in their restaurants to further develop her cookery skill. When she’s not working, she loves to cook for her family, in particular her granny and her young son.
The full shortlist of nominees for the national award were:
Catherne Phelan, Accommodation Assistant, Ballyfin Demesne
The Irish Hotels Federation (IHF) has announced that Matt O’Connor, Managing Director at the Mullingar Park Hotel, has been elected its 41st President, succeeding Michael Magner. A native of Co. Wexford, Matt has been with the Mullingar hotel since it first opened its doors 23 years ago. Commenting on his election, he said that his presidency comes at a pivotal moment for Irish tourism as the sector navigates mounting operating costs while preparing for new growth opportunities. “As we look ahead through 2026, we see clear reasons for optimism, including the restoration of the 9% VAT rate on food services this July, the ambitious National Tourism Policy, and the commitment to addressing the passenger cap at Dublin Airport. These are the foundations for our future growth as part of Irish tourism and hospitality, our largest indigenous industry, supporting over 270,000 livelihoods.
Sinead Gormley, Weddings & Sales Executive, Kilronan Castle Estate & Spa
Giulia Rondini, F&B Supervisor, Dooley’s Hotel
Beatrix Szoregi, Spa Therapist, Knockranny House Hotel
Chantalle Wymbs, Chef de Partie, Harvey’s Point
Danielle McDonald, Shift Leader, Woodenbridge Hotel
Stefan de Souza, Trainee Manager, South Court Hotel
Brian Doherty, Guest Relations Supervisor, Great Southern Killarney
Louise Lynch, F&B Server, Cabra Castle
Chantelle Moran, F&B Assistant, Maldron Hotel Sandy Road
Caitlin Cotter, F&B Supervisor, Maldron Hotel Shandon
Hayleigh Joyce, Junior Chef de Partie, Clontarf Castle
“To realise this potential, we must be proactive as an industry. My presidency will be defined by four core pillars: ensuring strong representation for every member from rural guesthouses to urban hubs; advocating for effective policy that maintains our global competitiveness; accelerating our sustainability transition; and nurturing the talent that is the very foundation of our success.”
Outgoing IHF President Michael Magner with new IHF President, Matt O’Connor Don MacMonagle photography
Garrett Power, Managing Director of Muckross Park Hotel & Spa, has been elected Chair of the Kerry Branch of the Irish Hotels Federation (IHF). A Kerry native, Garrett brings over 20 years of senior leadership experience to the role, having previously held the positions of General Manager of Cliff at Lyons, Hotel Manager at The InterContinental Dublin, General Manager with The Culloden Estate & Spa in Belfast and multiple leadership positions at The Merrion Hotel. He also serves as Chair of the Fáilte Ireland Destination Experience Development Plan (DEDP) for Killarney and as Director of TouristSOS.
The hotelier who embraces AI will replace the one who does not. Bookassist offers five top tips on how AI can help hoteliers get ahead in 2026
The digital landscape for the hospitality industry is evolving rapidly. A hotel website is not simply a digital brochure; it is that key employee of yours that never sleeps. However, if its content remains static, it is merely a cost.
To transform it into a highly profitable asset, hoteliers must understand how AI can assist hotels to secure Direct Bookings in 2026. Here are five technology-driven strategies that redefine digital success.
1. INSTANT RELEVANCE
The first rule is to stop delivering a generic experience. A static hotel website fails to engage modern travellers. With intelligent web design, a good website recognises the particulars of the user that’s currently browsing and adapts the offering based on their behaviour. Every website element reacts to the user, displaying different images and content tailored to their specific history and interests. Anticipation - showing guests exactly what they want to see before they even ask - is the key to removing barriers and dropping the abandonment rate.
2. ASSISTED DECISION-MAKING
Providing too many choices on a booking engine page often results in no choice being made. When faced with 15 or more different room types, users frequently become overwhelmed and return to the simplicity of OTAs like Booking.com. The solution, and second rule, is to use technology as digital concierge and again anticipate the user’s likely needs. For example, Bookassist’s AI Booking Platform analyses user filters and curates and selects only the top three perfect room/package solutions for their specific needs, resulting in far higher engagement and more bookings. Simplifying the decision-making process through an intelligent Booking Platform is the most effective way to secure more direct reservations. For further insights on how technology impacts growth, you can review Bookassist’s blog on conversion strategies.
3. MARGIN MAXIMISATION
Securing the room is just the starting point. The third rule is to never settle for only the room sale. A good platform evaluates the guest profile and suggests the perfect add-on, such as a massage or dining experience, at the exact moment of digital checkout. This happens just when their propensity to spend is highest and they are already committed.
4. SELLING THE BRAND
The fourth rule is understanding what your users are after and when. Technology plays a critical role in selling gift vouchers by understanding when a user is searching for a present rather than a personal stay. At this point, the website shifts from selling
specific dates to selling the hotel brand. Vouchers provide immediate cash flow and guarantee pure profit on unredeemed purchases. Strikingly, 15% of vouchers are never redeemed, creating an immediate net profit margin. This strategy ensures revenue generation 365 days a year, even during sold-out periods.
5.
A high-converting website is useless if no one can find it. The fifth rule is about employing an intelligent Digital Media strategy, not just for visibility but for the targeted capture of demand. By utilising search, metasearch and social channels all together, an omnichannel strategy directs the right user straight to your official booking page, entirely bypassing OTA commissions. For engaged clients, this targeted approach can consistently deliver a Cost Per Acquisition below 8% and a Return on Investment greater than 25:1.
Feature Traditional Website AI-Powered Website
Content Static and generic Adapts to user interests
Selection Overwhelming lists Top 3 curated options
Revenue Room rate only Targeted upsells at checkout
Acquisition Dependent on OTAs
Direct traffic via Digital Media
Ultimately, Artificial Intelligence will not replace the human touch that defines exceptional hospitality. However, the hotelier who embraces and uses Artificial Intelligence will undoubtedly replace the one who does not. The transition from a static digital presence to a dynamic, revenue-generating engine requires more than just software; it demands a strategic partnership.
Your website is ready to stop being a passive cost and is primed to become your most valuable commercial investment. By combining advanced technology with expert human strategy, properties can reclaim their direct margins and secure sustainable, profitable growth for the future. We are here to help you achieve exactly that.
Get started with
The Les Clefs d’Or Ireland Concierge of the Year on being inspired by the potential of the industry
CONGRATULATIONS ON THE AWARD! HOW DOES IT FEEL?
It’s difficult to describe what a privilege it is to be awarded the Denis TC O’Brien Concierge of the Year Award. To be recognised by my peers, with an award that is named in honour of the tremendous contribution of one of the legends in our industry, is very special.
WHAT DO YOU ATTRIBUTE THE AWARD TO?
Very honestly, it’s all down to my enjoyment of my role. I’ve spent many years building up connections, friends and insider knowledge. I’ve never been shy about seeking advice from people with more experience than myself and I’ve learned to actively listen to my guests to fully understand what they want, so I can give them what they really need and not just generic information. I love every minute of it.
HOW LONG HAVE YOU WORKED AT ANANTARA THE MARKER DUBLIN?
I joined Anantara The Marker Dublin in 2013 as a member of the pre-opening team and was the first doorman. I returned to the hotel in 2021 as Guest Relations Manager and once more in 2024 as the Concierge and Guest Services Manager.
WHAT DO YOU LIKE MOST ABOUT YOUR ROLE?
There’s nothing more rewarding than to sit and chat with a guest, to find out where they’re from, what brings them to Dublin and how I can help them make their trip to this city truly memorable. Who could enjoy anything more than meeting people from different parts of the world, different cultures and hearing their story? Each interaction is unique and personal.
WHAT’S THE ODDEST REQUEST YOU’VE EVER RECEIVED?
There are many and as long as they’re legally and morally OK, I’m happy to help. Probably one that stands out is being asked by a guest when they were on their way to a continental trip, to hug a panda. Panda hugging is by no means a standard request, but there is in fact a zoo in Belgium where this can be done and through my network of Les Clefs d’Or, I was able to make this happen.
HOW DID YOU GET INTO THE HOSPITALITY INDUSTRY?
Back in 2013, we were just coming out of the economic crisis and work was scarce. My wife and I had planned on going to Australia, but I heard an ad on the radio looking for staff for The Marker. I applied, got a call and as the hotel was still under construction, did my interview sitting on the edge of a bed, in an apartment block next door to the hotel, in a hard hat, a high-vis jacket and a pair of safety boots. I thought at the time the interview went great and I was no sooner off the bus back home when I got a phonecall to say I was successful. Sadly, I have still not been to Australia!
There’s nothing more rewarding than to sit and chat with a guest, to find out where they’re from, what brings them to Dublin and how I can help them make their trip to this city truly memorable
CAN YOU TELL ME ABOUT YOUR PREVIOUS EXPERIENCE?
I began with Irish Rail at 16, following my dad into the railway, working on the dining cars travelling the country. At that time I worked CityGold, an exceptional first class service, operating out of Dublin and Cork. When Irish Rail privatised the catering end of the business, I took up a role in Diageo in production. I really missed the engagement with people though, so after working in Guinness Storehouse which I thoroughly enjoyed, in 2013 I joined The Marker as a doorman, working my way up to assistant head concierge. In 2018 I was asked to reopen the concierge desk at the Intercontinental Hotel and became Concierge, obtaining full membership of Les Clefs d’Or and receiving my keys to the society in February 2019. Covid and multiple lockdowns obviously impacted the industry and I stepped away from hotels and ventured into facilities management. Missing the buzz of hotels, I rejoined Anantara The Marker in January 2024 as Concierge Manager and Guest Services Manager.
WHAT PIECE OF ADVICE WOULD YOU GIVE A CONCIERGE WHO WANTS TO EXCEL IN THEIR ROLE?
Be inspired by the potential of the industry. Hospitality opens a whole new world, allowing you to build connections, see different places and experience new cultures, making lifelong friends along the way. Your connections are all important – you never know when you will need to call on someone for assistance, or they will need to call on your expertise. That openness is everything.
Overall I’m optimistic because the people that do it, do it for the love of it, and that’s what gets us up in the morning
‘Our Farm: A GIY Story’ questions whether small-scale veg farming can survive in a convenience-driven food culture
Arecently-aired RTÉ series followed the transformation of a derelict walled garden at Curraghmore Estate in Co Waterford, into a full-scale, working regenerative farm. In “Our Farm: A GIY Story”, GIY founder Mick Kelly and his team battled pests, bad weather and staffing pressures across six episodes, while building a viable veg box scheme.
“About two years ago, we set up a small organic farm. The series follows the journey of that last year, trying to make the farm viable and the highs and lows of small-scale local organic food production in Ireland,” said Mick. It was, he says, a challenging year. “For the first six months, we didn’t have enough produce for even the small number of customers that we had then. Another issue was the pheasants –across the Curraghmore Estate, there are tens of thousands of pheasants who were constantly flying over the wall to try and get the food
we had planted. We might have planted 300 pumpkin seeds and over a weekend, they’d come in and eat the lot. We ended up covering everything with nets to try and prevent them from undoing all our hard work.” Avian flu led to a mandatory housing order, meaning all the hens had to be kept indoors. Unpredictable weather also led to a shortage in produce in the first six months. “We had quite a wet spring and then we had a very dry spell which lasted for about six to eight weeks. Climate change is making food production that little bit more unpredictable.”
In the second half of the year, the team had the opposite problem – large quantities of produce but not enough customers. “It’s a toss-up as to which was the bigger challenge but I think probably the latter. Trying to get customers to sign up for a weekly box at a time when convenience and price are valued over health was tough. You’re asking people to
change their shopping habits and that’s the hard part. Our seasonal boxes change every week so you don’t necessarily know what you’re going to get. It’s a different way of shopping. So last year was challenging but now, we feel it’s viable as an enterprise. With the series, we want to show to other potential growers that this can be done and that if it was replicated at scale, it could be a real alternative to the current system.” If you can get the nutrient density argument across to people, you have a shot says Mick. “Everyone is so obsessed with health so it’s one way to reach people. Many understand that eating fresh, seasonal food, that’s consumed within days of being harvested or picked, is the healthiest way to eat.”
It’s a grim time for veg growers in Ireland right now, says Mick. “The whole sector is collapsing under our noses, mainly due to the aggressive price promotions that supermarkets are using to get customers into the store. They’re effectively using vegetables as a loss leader. We’re now down to about 75 commercial veg growers in Ireland – since 2000, that figure has dropped from about 650. The only bright spot is that small producers like us that are feeding maybe 150 families with veg and fruit every week are showing that there is an alternative. Although we’re producing food from fairly small plots of land, we’re making sure that people have access to nutritious local food.”
Is it hard to stay optimistic? “Sometimes. It shouldn’t be this hard to produce food that’s healthy at a time when we have a health crisis as well as a climate crisis. Overall I’m optimistic because the people that do it, do it for the love of it, and that’s what gets us up in the morning.”
The co-owner of The Charcoal Grill in Athlone on navigating the ups and downs of hospitality
In 2008, in the midst of one of the worst global recessions in history, Aisha Chaudhry and her husband decided to take a punt on opening a restaurant in Athlone town.
The Charcoal Grill would serve meats and vegetables cooked over charcoal pits, at a time when consumer tastes lay elsewhere. “The first two years were tough. My husband is a chef and always wanted to start his own business. In 2008, the price of retail units around the town had dropped – businesses were selling up – so we got a good deal on a space. We decided to go for it.”
It took almost three years for the restaurant to make its mark but since then, it has flourished. Aisha joined as director, looking after HR and training, and the pair have since opened additional restaurants and takeaways. It was, says Aisha, a risk that paid off. “Business is good. My husband is a great business man and we’ve been lucky with our customers, they are very loyal. Staff is a major challenge though; we had plans for further expansion and ideas around franchising, but it’s so difficult to find good chefs or wait staff. Those plans are currently on hold.” Sourcing
staff from abroad isn’t a viable option. “Work permits take about a year and a half. Even though we offer very competitive rates and we’re constantly advertising, we’re not successful in finding chefs. It’s a difficult marketplace.”
Increasing costs and staff shortages have made for an uncertain environment, says Aisha. “So many businesses in Athlone have closed down. With rates, the minimum wage increase and auto-enrolment, businesses in the hospitality industry have a lot to contend with. If two places next to you close, it affects you too as there are less people coming into town.” For now, footfall is encouraging and while expansion plans are on hold, a good customer base is keeping the restaurants busy.
Aisha attributes the success of the business to three people. “My father, who gave me the confidence I needed to grow and thrive. As a Pakistani woman, that wasn’t always easy. My father was a person that believed in female empowerment – he encouraged us to be whatever we wanted to be. My husband has always encouraged me to pursue my dreams and that led to me gaining a Masters
You have to
spend at least two years in a similar business. I worked in various restaurants before we opened The Charcoal Grill and
that knowledge really helped
in Psychology. Finally, the third person is my son. He was born in 2009, at a time when my husband and I had just started the business. He was only about six months old when he started creche. We were both working so hard – he would do his homework in the restaurant but he never once complained. So not just in business but across every aspect of my life, these three men have pushed me to achieve my goals.”
Alongside her role in the business, Aisha is a Coordinator with the Pakistan Ireland Business Council. “I like to keep busy! I also work with FAMS – Financial Assistance for Medical Students – which helps Pakistani medical students to pay their fees and expenses and I’m a member of Rotary Athlone. Giving back to my community is so important.”
What advice would Aisha give somebody who aspires to open a hospitality business?
“You have to be disciplined and spend at least two years in a similar business. I worked in various food businesses before we opened The Charcoal Grill and that knowledge really helped. It’s such a difficult industry to be in, you need to give it your all.”
“It doesn’t
Brodericks delivers state-of-the-art kitchen for SOLE Seafood & Grill expansion
When SOLE Seafood & Grill embarked on a major transformation to support its expansion into one of Dublin’s most ambitious luxury dining destinations, the objective was clear – deliver high-performance kitchen environments that would support exceptional food, seamless workflow and long-term operational efficiency, all within a carefully managed investment of €835,000.
To achieve this, SOLE partnered with Brodericks, where Culinary Director Richie Wilson worked closely with our Sales manager, Ken Lynch, who led the project from concept through to final delivery.
From the outset, the project was grounded in trust and shared ambition. Richie brought a clear operational vision for how the kitchen should perform under real service conditions, and Brodericks translated that vision into a fully engineered working environment.
» Significant time was invested analysing:
» Service flow and working line dynamics
» Movement, communication and pressure points
» Production efficiency during peak service
» Integration between kitchen, private dining and guest experience
The approach was collaborative and progressively developed. Designs evolved through testing and refinement, ensuring the kitchen would not only look exceptional but operate flawlessly during live service. Both teams shared a perfectionist mindset: prioritising long-term performance, durability and operational clarity over shortcuts. The brief was simple but ambitious – maximise the €835k investment and create a kitchen system that works under pressure every day.
The expansion of SOLE, which doubled the restaurant’s footprint and significantly enhanced its private dining and guest offering, required a kitchen infrastructure capable
The result combined performance with theatre. Guests now experience the precision, energy and craftsmanship behind the scenes, while carefully designed workflow, cooking platforms and heat management systems ensure consistent, high-quality delivery
of supporting increased volume without compromising precision or quality.
The project delivered three distinct but interconnected environments:
» A fully optimised ground-floor kitchen visible from the restaurant through a large glass window, transforming kitchen operations into part of the dining theatre.
» A new basement production kitchen, acting as the main production and private dining service hub.
» A custom juice bar at SAINT Studios gym, integrated within the wider building ecosystem.
Advanced 3D modelling carried out inhouse by the Broderick’s team allowed the full scheme to be tested prior to installation, ensuring every workstation, pass and cooking platform functioned exactly as required. The result combined performance with theatre. Guests now experience the precision, energy and craftsmanship behind the scenes, while carefully designed workflow, cooking platforms and heat management systems ensure consistent, high-quality delivery.
ENGINEERING A KITCHEN FOR A MODERN PREMIUM RESTAURANT
As part of SOLE’s wider investment in a stateof-the-art culinary infrastructure, the kitchen was engineered to support seafood-focused precision cooking, increased production volume and improved working conditions for the team.
Key features included:
» A fully bespoke cooking suite with dedicated cooking platforms tailored for seafood preparation
» Advanced air handling and extraction systems for temperature and odour control
» Carbon filtration to minimise environnemental impact
» Optimised workflow supporting both à la carte and private dining service
» Integration with expanded restaurant capacity and new private dining suites The environment was designed not only for performance but for people, improving comfort, efficiency and communication across the kitchen brigade.
Timing was critical. With expansion aligned to major trading periods, the full project, from early planning through to final commissioning was delivered within 12 months. Budget transparency and collaboration were central throughout. The investment was carefully allocated across:
» Design and engineering
» Equipment and specialist systems
» Installation and coordination with mechanical and electrical teams
Close coordination ensured heat load, ventilation and operational demands were expertly handled. When challenges arose, the Brodericks team adopted a solutionsfirst approach, providing additional support wherever required, reinforcing the strength of the partnership.
Today, SOLE’s kitchens operate as a fully integrated, high-performance system supporting one of Dublin’s leading premium
dining experiences. The design enhances:
» Service precision and efficiency
» Production clarity and movement
» Kitchen working conditions
» Guest experience and dining theatre
The kitchen is no longer just a production space, it is part of the SOLE experience. As Richie Wilson summarises: “It doesn’t just look good, it works.”
https://www.sole.ie/
https://saintstudios.ie/
Part of EHL Experiences: https://www.ehl.ie/
From the start, my relationship with Brodericks was strong and it only grew stronger as the project progressed. This felt like a genuine partnership
“From the start, my relationship with Brodericks was strong and it only grew stronger as the project progressed. This felt like a genuine partnership. There was real time invested in understanding how I work, how the chefs work and what the kitchen needed in terms of communication, movement and flow.
“The brief was straightforward but ambitious and the budget had to work hard. Designs evolved until everything was right, and seeing the full kitchen in 3D was a turning point. What stood out most was the shared focus on quality and long-term performance, nothing was rushed and nothing was compromised.
“Time was critical, especially approaching Christmas, but the project was delivered within a year. Costs were always transparent and when challenges came up, solutions were found quickly. The finished result works brilliantly for the team and adds theatre for our guests upstairs.
“It doesn’t just look good - it works.”
Richie Wilson, Culinary Director, SOLE Seafood & Grill
“From day one, Richie had a clear vison of what he wanted to achieve in terms of improved service and a more comfortable, efficient, environment for his chefs. Helping him bring this from concept to reality, across a complex and demanding build, was a true team effort fuelled by creativity and persistence, and a shared belief in what SOLE could become.”
Ken Lynch, Sales Manager, Brodericks
Set on the tranquil shores of Lough Corrib, Ashford Castle offers a rare blend of history, craftsmanship, and heartfelt Irish hospitality. Once home to the Guinness family, this 800‑year‑old estate invites you to discover a property where the past is thoughtfully preserved and the guest experiences are shaped with meticulous care, ensuring every interaction feels both natural and exquisitely crafted.
Across 350 acres of woodland, gardens, and lakeshore, the estate provides a retreat rooted in authenticity. Falconry, lake cruising, and woodland walks connect visitors to the rhythms of nature, while quietly luxurious interiors reflect centuries of stories held within the castle walls.
What distinguishes Ashford Castle is not only its grandeur, but its purpose. The team’s commitment to stewardship—of heritage, of landscape, and of community—shapes every interaction. Guests are welcomed not as visitors, but as part of a living legacy, invited to slow down, reconnect, and experience hospitality that feels both personal and timeless.
Ashford Castle proud to be recognised as 2025 Gold Medal Hotel Awards Ireland's Best Five Star Resort.
Harvey’s Point Hotel took home top honours at the 2025 Gold Medal Hotel Awards, held once again at the Galmont Hotel & Spa Galway.
The Donegal hotel was also named Ireland’s top Four Star Resort and took Silver for Ireland’s Wine Experience. Judges were unanimous – this is a hotel that sets the bar when it comes to guest experience. On the night, MC Anton Savage was in charge of proceedings, managing to keep the 700-strong audience entertained throughout the event. Ireland’s Five Star Hotel went to The Merrion Hotel, who also won the Five Star Hotel Casual Dining Experience award, while Kilronan Castle Estate & Spa came out on top in the Four Star Hotel category. For the third year in a row, Newpark Hotel Kilkenny took gold in the Family Friendly category and one of the evening’s most coveted awards –Ireland’s Sustainability Hotel – went to the Armada Hotel for the second year in a row. Thelma Slattery was honoured with the Lifetime Achievement award for her work in steering the Station House Hotel over the past 43 years. Her focus on a farm to fork philosophy, way before it became fashionable, laid the foundation for the hotel’s success and longevity. According to MC Anton, Thelma is still up at 6.30am every morning, guiding the next generation and immersing herself in her much-loved jam and chutney operation. Described as a pioneer of Irish hospitality, Thelma is a much deserving winner of this award.
Each year, The Gold Medal Hotel Awards celebrate the achievements of the Irish hotel sector. Judges were impressed by the determination and effort shown by all the shortlisted entries for the 2025 event. Congratulations to all our winners; we look forward to seeing you all again next year!
Judges were impressed by the determination and effort shown by all the shortlisted entries for the 2025 event
SUPREME WINNER
At the 2025 Gold Medal Hotel Awards, Harvey’s Point in Donegal walked away with the top award on the night, along with Gold for Ireland’s Four Star Resort and Silver for Ireland’s Wine Experience. Judges agreed that this is a hotel that sets the bar when it comes to guest experience – fantastic menus and rooms are matched by elevated service and warm and welcoming staff.
IRELAND’S LIFETIME ACHIEVEMENT AWARD
IRELAND’S FOUR STAR HOTEL
For the second year in a row, Kilronan Castle Estate & Spa took home the award for Ireland’s best Four Star Hotel. Judges praised staff for their care and attention and praised the well-appointed rooms and excellent food.
Silver - Radisson RED Galway Bronze - Brook Lane Hotel
SPONSORED BY
IRELAND’S FIVE STAR HOTEL
This hotel is perfection, remarked judges. They commented on the excellent staff, high level of service and locally sourced food, all of which exceeded expectations.
Silver - Cashel Palace Hotel
Bronze - The Killarney Park Hotel
SPONSORED BY
IRELAND’S FOUR STAR RESORT
Service, F&B and accommodation at Harvey’s Point go beyond the typical four-star offering. This is, said judges, a hotel that exudes charm and luxury, in a beautiful setting at a reasonable price point.
Silver - Ballynahinch Castle
Bronze - Castle Leslie Estate
IRELAND’S FIVE STAR RESORT
Ashford Castle provides guests with “a top class experience”, said our judges. From arrival to checkout, every aspect of their stay was thoughtfully considered. Food at Ashford is excellent, service is of the highest quality and the rooms are impeccable.
Silver - Sheen Falls Lodge
Bronze - Ballyfin Demesne
SPONSORED BY
SPONSORED BY
IRELAND’S SUSTAINABILITY / LEADING GREEN HOTEL
This is the second year in a row that The Armada has taken home the award for Ireland’s most sustainable hotel. From its B Corp certification to its policy around employing local staff, sustainability isn’t just a buzzword at this Co Clare hotel.
Silver - The Chancery Hotel
Bronze - Killeavy Castle Estate
IRELAND’S THREE STAR HOTEL
Hotel Isaacs Cork took home the award for Ireland’s Three Star Hotel for the second year in a row. Judges described the warm and inviting atmosphere, the excellent staff and delicious food.
Silver - Woodenbridge Hotel & Lodge
Bronze - Kilmurry Lodge Hotel
IRELAND’S FINE DINING HOTEL RESTAURANT
Imaginati ve menus take centre stage at Jean-Georges at The Leinster, described by judges as a faultless dining experience. Irish produce takes centre stage, brought to life with French fl air.
Silver - Tankardstown House
Bronze -The Twelve Hotel
IRELAND’S COUNTRY / GUEST HOUSE EXPERIENCE
Judges described a “beautiful experience, a hideaway and a stay to remember”. Excellent food and accommodation are matched by impressive service – Dawn on reception “gives a wonderful impression from the very first phonecall to when you meet her in person”.
Silver - Renvyle House Hotel and Resort
Bronze - Ard na Sidhe Country House
IRELAND’S FIVE STAR HOTEL SPA EXPERIENCE
Offering stunning views over Killarney’s Lough Léin, ESPA at The Europe sets the standard said our judges. From treatment rooms to the pool and relaxati on area, careful thought has gone into every aspect to ensure a thoroughly relaxing and restf ul experience.
Silver - Dromoland Castle Resort
Bronze - Fota Island Resort
AI Micro-Qualifications from Skills to Advance are supporting employers and employees in embracing Artificial Intelligence
The rapid advancement of artificial intelligence (AI) is transforming industries across Ireland and beyond. Recognising the growing need for accessible, relevant training, Skills to Advance has launched new AI microqualifications. These short, targeted courses offer citizens, employees and the wider business community a unique opportunity to upskill and learn about essential topics such as machine learning basics, ethical AI, data analysis and practical use cases relevant to Irish businesses.
WHAT ARE AI MICROQUALIFICATIONS?
Further Education and Training (FET) microqualifications are bite-sized, accredited courses that offer targeted training in emerging skill areas. Micro-qualifications are highly subsidised, flexibly delivered and short in duration – typically amounting to 50 hours of tutor time and self-directed learning combined.
All Skills to Advance courses, including micro-qualifications, are delivered locally by the network of 16 Education and Training Boards (ETBs) nationwide. Programmes are scheduled around the operating needs of businesses and can be delivered in person, online or in blended learning formats. Tutor support and online digital resources are also provided to enhance the learning experience. The new AI micro-qualifications are accredited at Levels 4 to 6 on the National Framework of Qualifications. Courses include:
Introduction to Artificial Intelligence (Level 4)
This programme is designed to equip participants with foundational knowledge, skills and competencies in the rapidly evolving area of AI. Participants will gain an understanding of AI concepts, practical applications and ethical considerations and have opportunities to enhance their problem-solving abilities.
Enhancing Productivity with AI (Level 5)
This programme will demystify Generative AI (GenAI) and empower employees
These short, targeted courses offer citizens, employees and the wider business community a unique opportunity to upskill and learn about essential topics
to confidently begin integrating tools and technologies into their professional environments. The programme seeks to bridge the gap between the theoretical knowledge of AI and its practical application, enabling participants to critically consider how to harness the potential of GenAI.
AI Strategic Planning and Legal Review (Level 6)
Coming early 2026, this programme contains two micro-qualifications: 1) AI Legal and Ethical Considerations, and 2) Strategic Planning for AI. These
micro-qualifications can be completed individually or combined, are designed to equip employees with the knowledge, skills and practical tools required to support the responsible and strategic adoption of AI and GenAI in workplace and organisational contexts.
Learn how to harness the potential of emerging technologies safely and effectively today.
Contact your local ETB about the AI microqualifications on offer in your area or find out more at www.skillstoadvance.ie.
IRELAND’S FIVE STAR AFTERNOON TEA HOTEL
This was, says judges, a fabulous experience from start to finish. A beautiful setting matched the dishes – an afternoon tea that marries both food and culture.
Silver - Powerscourt Hotel Resort & Spa
Bronze - Anantara The Marker Dublin Hotel
SPONSORED BY
IRELAND’S FIVE STAR HOTEL BREAKFAST
Breakfast at Cashel Palace Hotel is, said our judges, an experience in itself and a perfect continuation of the hotel’s five-star standards. It’s a breakfast that strikes the ideal balance of refined service, exceptional produce and a beautifully calm dining atmosphere.
Silver - Ashford Castle
Bronze - The Savoy Hotel
IRELAND’S FOUR STAR HOTEL SPA EXPERIENCE
This is the second year that Galgorm took home the award for Ireland’s Four Star Hotel Spa Experience. Excellent therapists and products combine with a beautiful setting to create an elevated experience.
Silver - The Brehon Hotel & Spa
Bronze - The Imperial Hotel Cork
IRELAND’S AFTERNOON TEA HOTEL
Judges described a lovely experience, made even better by server Caoimhe. Dishes were generous and delicious, with excellent variety on offer.
Silver - The Walter Raleigh
Bronze - The Connacht Hotel
IRELAND’S CASTLE & HERITAGE WEDDING EXCELLENCE
Friendly and authentic staff are what make Ballyseede Castle a deserving winner of this category. Judges also commented on the beautiful setting, delicious food and top quality rooms.
- Markree Castle
Bronze - Kilkea Castle
SPONSORED BY
IRELAND’S FAMILY FRIENDLY HOTEL
This is the third year in a row that Newpark has taken home the award for Ireland’s Family Friendly Hotel. It was, says judges, a fantastic experience all-round, for parents and especially for kids. The hotel itself, along with Jurassic NewPark and the Harry Potter experience, was magical.
Silver - Sligo Park Hotel & Leisure Club
Bronze - Breaffy House Resort
IRELAND’S BREAKFAST EXPERIENCE
“Faultless” is how our judges described breakfast at Cork International Hotel. They enjoyed a fresh, tasty and varied breakfast, served by efficient and friendly staff.
Silver - Absolute Hotel
Bronze - Celtic Ross Hotel
IRELAND’S CITY HOTEL
A stay at Hayfield Manor was, said the judges, the best hotel experience they ever had. “The warmth from staff, the service in all areas, the room, the location, the food, the drinks… I could go on. It was all absolutely excellent.”
Silver - NYX Christchurch Dublin
Bronze - The Dean Cork
SPONSORED BY
IRELAND’S HOTEL CASUAL DINING EXPERIENCE
Judges described an excellent experience, with great food in an atmospheric, buzzy space. Staff have service down to a fine tee, while menu options are extensive and cater for allergies or intolerances.
Silver - Great Southern Killarney
Bronze - The Address Connolly SPONSORED BY
IRELAND’S FIVE STAR CHEF OF THE YEAR
Beautiful food, bursting with creativity and most importantly, taste. Judges described the level of innovation as incredible to witness – “I have never eaten food as interesting and delicious as this.”
Silver - Mark Treacy, Sheen Falls Lodge
SPONSORED BY
Bronze - Richard Picard-Edwards, Ballyfin Demesne
IRELAND’S GRAND WEDDING HOTEL - 101 PEOPLE OR MORE
Judges talkded about seeing first-hand how wedding guests and bridal parties are treated at Ballygarry. It was, they said, an unparalleled experience. The purpose-built ceremony venue, function space, gardens and views make this hotel a worthy winner.
Silver - Diamond Coast Hotel Bronze - Fernhill House
IRELAND’S BUSINESS & CONFERENCE HOTEL
Judges praised the hotel’s great location, excellent amenities and knowledgeable staff. Event spaces are flexible, easily accessible and deliver just what the client requires.
Silver - The Johnstown Estate Hotel & Spa
Bronze - Midlands Park Hotel
2026 Gold Medal Awards
Home to award-winning hotels, bars and restaurants in the heart of Killarney. Defined by warm hospitality, memorable dining and unique experiences.
TOURIST EXPERIENCE OF THE YEAR
This is, said judges, a perfect destination for visitors to West Cork. The enthusiasm and knowledge of staff members are matched by top quality food and great service.
Silver - Dingle Skellig Hotel
Bronze - Dooley’s Hotel Waterford
IRELAND’S FIVE STAR GUEST EXPERIENCE
A welcome drink on arrival and an introduction from all staff made a stay at The g exceptional. Judges described how staff couldn’t do enough to make the experience exceptional.
Silver - Mount Juliet Estate
Bronze - Park Hotel Kenmare
IRELAND’S BOUTIQUE HOTEL OF THE YEAR
Judges couldn’t fault this hotel – food, service and staff were all of the highest quality. Original and unique, The Victoria is a most worthy winner.
Silver - HYDE Hotel Galway
Bronze - The Mercantile Hotel
IRELAND’S WINE EXPERIENCE
The sommelier at Ashford Castle was, said judges, knowledgeable and interested in what guests enjoy when it comes to wine. Excellent recommendations and a warm smile made for a great experience.
Silver - Harvey’s Point Hotel
Bronze - Hodson Bay Hotel
IRELAND’S GUEST EXPERIENCE
No request is too big at Faithlegg, where the guest is front and centre. Judges remarked on the exceptional level of service, the well-appointed rooms and the attention to detail that made the stay one to remember.
Silver - The Blue Haven Hotel
Bronze - Inchydoney Island Lodge & Spa
SPONSORED BY
IRELAND’S SMALL WEDDING HOTEL – 100 PEOPLE OR LESS
“Fabulous” and “magical” is how judges described the wedding facilities at The Station House Hotel. Bespoke wedding rooms and an old train turntable for ceremonies make for the perfect day.
Silver - County Arms Birr
Bronze - Luttrellstown Castle Resort
IRELAND’S CHEF OF THE YEAR
Inventive, delicious dishes, with a focus on Irish produce, set Daniel Willimont’s menus apart. Judges described an experience that was remarkable from start to end.
Silver - Bernard McGuane, Glenroyal Hotel Bronze - Andrew O’Gorman, Ashdown Park Hotel
IRELAND’S MENU PROVENANCE AWARD
This is the second year in a row that Ballyfin Demesne has won the Menu Provenance Award. Whether it’s potatoes, wild garlic, eggs or mushrooms, most of the ingredients used across Ballyfin’s menus are grown on the estate.
Silver - BrookLodge & Macreddin Village Bronze - Killeavy Castle Estate
SPONSORED BY SPONSORED BY
IRELAND’S FIVE STAR FINE DINING HOTEL RESTAURANT
Impeccable food and elevated service make Glenlo Abbey a worthy winner in this category. Every element of the meal, from start to fi nish, was carefully considered, resulti ng in a truly delicious dining experience.
SPONSORED BY
Silver - Cashel Palace
Bronze - Ballyfin Demesne
IRELAND’S FRONT OF HOUSE TEAM/TEAM MEMBER
Friendliness and service are to the fore at Killarney Avenue Hotel. Judges described how every interacti on felt authenti c and genuine, with real hospitality on show. “I single out Moe in the restaurant as a model of excellence and positi vity.”
Silver - Herbert Park Hotel & Park Residence
Bronze - Cork’s Vienna Woods Hotel
IRELAND’S FIVE STAR HOTEL CASUAL DINING EXPERIENCE
The Merrion Hotel is, says judges, a fantasti c example of elevated casual dining. The provenance and simplicity of the dishes made for a truly delightf ul experience.
Silver - The Europe Hotel & Resort
Bronze - The K Club
SPONSORED BY
IRELAND’S BEST FAMILY RUN HOTEL GROUP
IRELAND’S FAVOURITE PLACE TO STAY
OUTSTANDING CUSTOMER SERVICE
IRELAND’S BEST HOTEL GROUP SPONSORED
Established over 35 years ago, Castleruddery Organic Farm has stuck to its core values while building valuable relationships
In the 1990s, organic farming moved from a niche interest to a more mainstream, viable business option. People had become interested in what they were putting into their bodies, farmers were being financially supported to convert to organic methods and the number of registered organic producers across the country shot up. Hilda Crampton and Dominic Quinn were interested in the organic movement, inspired by what it espoused and the people involved in it. “We were in our twenties then and meeting these really intelligent, forward-looking people that were part of this interesting movement. My husband Dominic had grown up on the family farm in Wicklow, which was quite small and not viable for animal production. So we gradually took it over and decided to take a chance. We fell in love with the movement and began converting the farm to organic status in 1989.”
In 1990, the couple started to grow organic vegetables and Castleruddery Organic Farm was born. Back then, the market for organic produce was growing steadily. “We were selling into supermarkets and managed to get into a few of the flagship shops in Dublin. There was a real interest in organic food, for something more unusual or interesting.”
Hard work, long hours and a keen business sense saw Castleruddery flourish and its produce started to appear on supermarket shelves across the country. Today, there are two sides to the business – retail and wholesale. “We have a farm shop on the estate where we sell our produce. We grow 40 or 50 different types of crops every year so there’s lots of variety. Wholesale runs from April to the end of October. One of our main customers is Artizan Foods and we also supply to several restaurants in the area.” Hilda enjoys experimenting with what she grows. “Last year, we grew violin courgettes and tomatillos and we often grow nasturtium for chefs that request it. One of our chefs recently asked us to grow corn for masa flour while another asked us to grow amaranth, which is normally a grain but very edible at flower stage. We’re also planning to grow a bit of Japanese burdock, which I’ve never grown before but am excited about. I love that side of the business – growing something that’s not available everywhere and you’re not sure if you’ll even be able to grow it in Ireland.” There are no plans to expand the wholesale side of the business. “We’re happy to grow produce almost for the fun of it which, as a business, might sound ridiculous. We grow our produce on just one acre so we’re quite small, but I think we punch above our weight. And we really love what we do and that’s what it’s all about.”
Their interest in organic produce hasn’t changed since 1990, but climate change is impacting what they can grow. Winters are warmer and wetter and there isn’t as much daylight as there used to be. “We don’t grow crops during the winter anymore and that’s been hard. We also get these spikes of heat at various times of the year – we had one last spring – which made the temperature inside the polytunnel rise to almost 50ºC.
You can’t predict if the weather will suddenly change,
We grow our produce according to the no-dig regenerative method which I think could show people how they could grow their own produce quite easily
COMPANY:
Castleruddery Organic Farm
OWNER:
Hilda Crampton and Dominic Quinn
PRODUCT:
Organic vegetables
USED BY:
Restaurants, cafes and sold in farm shop
but is it possible to plan for them? “It is, to a certain extent. We can be mindful of the crops we choose to grow and focus on the salads that aren’t as commonly available in shops, like lamb’s lettuce or cress or parsley. That’s one of the reasons why we started growing tomatillos last year, they don’t seem to get the same pests and diseases like a tomato crop would get.”
Other challenges include guaranteeing a basic income. “Building and maintaining sound relationships with customers is key to that. We’ve worked hard to grow those relationships over the years.” Labour is also costly. “We’re getting to the age where we could do with some extra help – right now, it’s just myself, Dominic and another person. We could do with more help on the farm but it’s a substantial additional expense. You have to grow many heads of lettuce to pay a wage!”
Although Hilda and Dominic grow their produce across 1 acre, the farm actually extends to 28 acres. “With the rest of the farm, we have been busy with rewilidng projects, putting in ponds and planting lots of trees.” The plan is to open a visitor experience, to demonstrate the realities of growing organic food, how it’s grown and what the possibilities are. “We grow our produce according to the no-dig regenerative method which I think could show people how they could grow their own produce quite easily. I’d love for people to experience a farm that supports biodiversity, does its fair share of carbon dioxide capturing and is also linked in with the community. The magic of sowing seeds and seeing something grow – it’s so special. That’s our next big project.”
The communications strategist and founder of Food PR and Food Social on why building brand community is a long-term strategy
In hospitality communications, as in many industries, there is always a new tactic, platform, or “trend” for marketing managers to keep up with. It’s exhausting and often offers little return other than another distraction. But if there’s one thing I’ve learned after more than 20 years working with food and hospitality brands, it’s that the ideas that last are strategic ones that produce longer-term impact.
Building brand community and structuring it around authentic, core values is often overlooked and once identified, it becomes the foundation of all brilliant marketing campaigns.
Community is often talked about as if it were a marketing tactic – something you switch on for a campaign or build around a single event. In reality, it’s something much more fundamental. Community building is about creating genuine connections with the people who choose to spend their time and money with your business.
For hospitality brands, that idea should feel natural. Restaurants, cafés, bars and hotels have always been places where people gather. Regular customers become familiar faces. Staff get to know guests by name. Conversations happen around tables, counters and shared experiences. In many ways, hospitality has always been about community – we’re just becoming more intentional about it.
What has changed is how people respond to brands. Customers today are increasingly selective about where they give their attention. They can quickly sense when communication feels overly sales-driven or transactional. When brands are constantly pushing messages or chasing the next viral moment, it often creates fatigue rather than connection.
Community building works differently. It starts with listening. Listening to your customers, understanding what motivates them,
what they care about, and why they choose your space over somewhere else. When hospitality businesses take the time to really understand their audience, communication becomes clearer and more meaningful. So where can hospitality providers begin?
START BY PAYING ATTENTION TO YOUR AUDIENCE.
Your community is often already there. They are your followers, your customers. Notice who they follow, who comes back again and again, what they order, how they interact with your brand, what they talk about and what they value about your space.
LOOK FOR SHARED INTERESTS.
Many strong hospitality communities form around common passions – great food, local produce, wellness, creativity or simply the enjoyment of gathering together.
CREATE OPPORTUNITIES FOR PEOPLE TO COME TOGETHER.
It might be a small tasting evening, a collaboration with hero producers, a run club meeting at a café, or a gathering that celebrates a shared interest. These don’t need to be large or elaborate. Often, the smaller, more thoughtful, well-paired moments are the ones that resonate most.
PARTNER WITH PEOPLE AND BRANDS THAT INSPIRE AND RESONATE.
Hospitality businesses sit at the centre of local networks. Partnering with service suppliers, local makers, guest chefs, or community groups doing great work creates experiences that feel authentic and meaningful.
BE PATIENT AND CONSISTENT.
Keep showing up and learning. Community building does deliver instant results, sure, followers may grow, and online exposure will increase real community and engagement; however, it grows slowly, through trust and familiarity. The real value comes from showing up consistently over time.
When hospitality brands focus on building community, something interesting happens. Marketing becomes less about persuading people to visit and more about inviting them to be part of something. Guests don’t just come once – they return, they recommend the space to friends and feel a sense of connection with the brand. And in hospitality, that kind of loyalty is incredibly powerful.
• 330ml is the perfect
• 45% of consumers seek
• 6/10 consumers would pay higher for a glass
