TUDELA
Meet The Montenotte’s new GM
RISING STAR
MISJA HERFURT on Hotel Killarney’s new four-star status
andBrightest BEST
Honouring Ireland’s top caterers at the inaugural GOLD MEDAL CATERING AWARDS
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ISSUE 6 2025
17
The Q Café Company is named Catering Company of the Year at the Gold Medal Catering Awards
Judges commented on the deeply compassionate standard of care delivered by The Q Café team at its operations in Blackrock and Wicklow Hospices, that’s as nourishing emotionally as it is physically. Courteous sta , thoughtful menus and outstanding attention to detail make The Q Café a most worthy winner – this is hospitality rooted in human connection.
TALKING TO…
The General Manager at Hotel Killarney on what the hotel’s four-star status means for the team
Ireland’s finest caterers were recognised at the inaugural Gold Medal Catering Awards 17
GOLD MEDAL CATERING AWARDS
MEMORABLE MEAL
Paul Devoy at Clontarf Castle on an inspiring meal at The River Café
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 2025. 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’s View
Editor: Denise Maguire
Email:
denise.maguire@ashvillemediagroup.com
Welcome to issue 6 of Hotel & Catering Review 2025
Ireland’s catering sector were recognised at the inaugural Gold Medal Catering Awards (GMCA), held in June at a black-tie ceremony in Dublin. Over 300 guests gathered to hear who came out on top in categories including Contract Caterer of the Year, Sustainability Site of the Year, Event Caterer of the Year and Healthcare Caterer of the Year. Categories for these awards have been designed to reflect the full breadth of Ireland’s catering industry, with the diversity of winners showcasing just how broad the catering industry truly is. The big award of the night – Catering Company of the Year – went to The Q Café Company Ltd, who also took home awards for Outstanding Customer Service of the Year and Public Sector Food of the Year. Anita Oman Wrynn, also from The Q Café, was presented with the Special Recognition award for her community and charity work with Bray Sea Scouts, Sail Training Ireland for Youth Development and Dublin-Wicklow Mountain Rescue Team. For more on who won what at the very first Gold Medal Catering Awards, turn to page 17.
Elsewhere in this issue, we speak with the new General Manager at The Montenotte, Juan Tudela. His big ambition is for The Montenotte to be regarded as Ireland’s top luxury destination. He also wants to empower his team, “when you empower a team, they can do extraordinary things.” We also catch up with Misja Herfurt, General Manager at Hotel Killarney, on what the hotel’s four-star status means for the team. A refurbishment phase has just completed at the hotel, but the team isn’t resting on its laurels; plans are in place to create a new office block and meeting space and in time, 24 holiday duplexes will be built on the site.
As always, there’s plenty to enjoy in this issue. If you have any thoughts or opinions on this month’s content, please do drop us a line.
Denise Maguire
www.hotelandcateringreview.ie
Your monthly round-up...
VINCENT CREPEL STEPS AWAY FROM TERRE
Aft er three years, Chef Vincent Crepel is stepping away from his role at Terre at Castlemartyr Resort. During his tenure, Terre earned two Michelin stars in just 18 months. “Building Terre has been one of the most beauti ful and meaningful journeys of my career. We created more than a restaurant, we shaped a space with soul, purpose and intenti on. I’m profoundly grateful to those who stood beside me, to every guest who crossed our threshold and to the remarkable suppliers whose craft helped bring our vision to life. I carry it all forward with me,” says Crepel.
Lewis Barker of Sommer fame has been appointed the new Executi ve Chef at Terre, kicking off a new era at the Cork restaurant. The Michelinstarred chef is relocati ng from Singapore where he held the role of Executi ve Chef at Sommer for four years. He describes his cooking as classically rooted in French technique, modernised through local surroundings and fl avours experienced through his ti me in Asia. At 27 years old, Lewis became the youngest chef in Singapore to earn a Michelin star, just six months aft er the restaurant opened.
PAWFECT BREAKS AT THE JOHNSTOWN ESTATE
The Johnstown Estate in Enfield, Co Meath, has announced the launch of its new dog-friendly lodges, ideal for travellers who don’t want to leave their four-legged friends behind. The self-catering lodges can accommodate groups of four or five and include pet-friendly amenities like water bowls, dog treats and waste disposal stations.
Lewis Barker
Vincent Crepel
CONCERNS OVER HIKE IN WATER CHARGES
€13.5M MAKEOVER AT THE FITZWILLIAM
The Fitzwilliam Hotel on St Stephen’s Green has completed an extensive €13.5 million refurbishment. The transformation was led by Christopher Ash of Project Orange, the designer who originally crafted the hotel’s interiors with Conran and Partners when it first opened in 1998. The hotel now features a new entrance, guest rooms, lobby, reception, meeting spaces and the Gallery, which serves breakfast on the mezzanine level. The heart of the refurbishment is the introduction of The Lounge, the hotel’s new bar. “Returning to The Fitzwilliam, I wanted to honour its original spirit while elevating the interiors to a new level of splendour and sophistication. The concept builds on the idea of ‘Baronial Moderne’, playing with grand, manor-like proportions while embracing the glamour of Art Deco,” said Christopher Ash.
The Irish Hotels Federation (IHF) has voiced serious concerns over the decision by the Commission for Regulation of Utilities to approve a 9.8% across-the-board increase in water charges for businesses. Effective from 1 October, the increase follows an average hike of 30% in water charges for hotels compared to this time last year.
“This is yet another example of the relentless increases in operating costs that are eroding Irish competitiveness and undermining the viability of businesses.
Over a two-year period, the average 70-bedroom hotel in Ireland will have seen an increase of over 40% in water tariffs. This is unsustainable given the exceptionally challenging environment in which hotels and other hospitality businesses are currently operating,” said IHF President Michael Magner.
Newtown Park Hotel has unveiled an extensive refurbishment, which includes the renovation of The Courtyard Bar, a new coffee dock, a new weights room and cardio gym, a 20m swimming pool and a sauna, steam room and jacuzzi. The hotel’s lobby has also received a makeover led by local interior designer Liz Harte. The hotel’s food offering has been overhauled, with Executive Chef Tony Carthy and Head Chef Liam Kerrigan curating a new menu featuring fresh, local ingredients with global influences. Commenting on the hotel’s refurbishment, owner Colm Neville said: “This isn’t just a hotel renovation – it’s a reinvention. We’ve created a space that’s full of life, full of flavour and full of reasons to stop and stay a while in Wexford.”
He added that as a major consumer of water services, the hospitality sector is disproportionately impacted by increases in water tariffs, which businesses are unable to absorb. “The cumulative impact of these and other cost increases poses a serious threat to the viability of many businesses through our wider tourism and hospitality sector. It is now imperative that the government tackles these increases head on and delivers targeted measures to enhance cost competitiveness and support business viability.” He added that the Federation is particularly concerned about the potential for further annual increases through to 2029, including the ongoing transfer of unjustifiable costs arising from inefficiencies in the delivery of water services in Ireland.
“We are calling for a fairer funding model that supports the long-term sustainability of Irish water services, while maintaining cost competitiveness for SMEs.”
The IHF has also called on the government to deliver targeted measures to support the viability of businesses in the hospitality sector. In the upcoming Budget, the IHF is calling for a permanent restoration of the 9% VAT rate on hospitality food services, a meaningful reduction in Employers’ PRSI for labour-intensive indigenous industries such as tourism and hospitality and measures to tackle excessive business costs, which are amongst the highest in Europe.
CELEBRATION OF PALESTINIAN CUISINE
NEW DINING DESTINATION FOR DUNLAVIN
JIBRIN (pronouncd Jib-REEN) by Izzeddeen Alkarajeh and Eman Aburabi is the latest in the Blasta Books series, named after the couple’s now abandoned family hometown, Beit Jibrin in Palestine. Izz and Eman came to Ireland with their four children in 2016. They eventually settled in Cork and began trading at Douglas and Mahon Point Farmers’ Market, where their entire stock sold out in just two hours on their first day. In 2019, they opened Izz Café in Cork city, celebrating Palestinian cuisine, culture and hospitality. Their new cookbook will teach the reader how to load your table with mezze dishes of Ful mudammas (fava bean dip), makdous (stuffed pickled aubergines), crunchy Fattoush and fluffy Ka’ak al-Quds (Jerusalem sesame bread); serve up a pot of lemon-infused Dawali (stuffed vine leaves); plate up bowls of roasted Freekeh topped with lamb in a spiced broth; and indulge in the cheese-stuffed pastry cake Nabulsi knafeh served with a rich, strong coffee.
A NEW CHAPTER
The Nuremore Hotel & Country Club is set for a revival, with The McGettigan Group acquiring the Monaghan landmark. Work is underway on an ambitious redevelopment project to create over 100 new jobs by the end of the year and making the 72 bedroom hotel a cornerstone once again of the local community. Plans include a signature McGettigan’s Pub, upgraded leisure facilities, meeting spaces and guest rooms, along with carefully curated experiences for guests. Dennis McGettigan, CEO of McGettigan Group, said: “When the opportunity arose to acquire the Nuremore Hotel & Country Club, I immediately recognised its immense potential. Our mission is to breathe new life into this historic property whilst honouring its legacy. We have a bold vision for the future of this wonderful property and we look forward to opening its doors to the public later this year.”
The Pumphouse, a new family-run 70-seater bar and restaurant, has opened its doors in Dunlavin, Co Wicklow. Formerly the Dunlavin Inn, local businessman Liam Browne purchased the building last year and set about the mammoth task of restoring the structural integrity of the building and giving it a new lease of life.
Along with his wife and business partner, Tara Lee Cogan, the ambition is to put Dunlavin on the culinary map and establish The Pumphouse as a casual dining destination that honours the best of the region’s produce and its culinary traditions. Gavin McDonagh, former Chef Patron of Brioche in Ranelagh and former Head of Culinary Development for the Dylan McGrath Group, is heading up the kitchen, while Magdalena Lygas is looking after front of house.
INCHYDONEY CELEBRATES 27TH BIRTHDAY
On 17th June 1998, Inchydoney Island Lodge & Spa opened its doors on the West Cork coastline and 27 years later, the hotel is celebrating the dedication of four original team members who have been part of its story since day one. Lorraine Maher, the hotel’s Bar Manager, has been welcoming guests since that first summer season. Also part of the founding team are sisters Catriona O’Keefe, now General Manager, and Julie McSweeney, Deputy General Manager along with Founder Des O’Dowd, who remains deeply involved in the hotel’s growth and direction to this day.
Gavin McDonagh, Head Chef, The Pumphouse
FINALISTS
ANNOUNCED
FOR EURO-TOQUES YOUNG CHEF OF THE YEAR 2025
The semi-finals of the Euro-Toques Young Chef of the Year 2025, presented by La Rousse Foods, took place on Sunday, 19 June at Dublin Cookery School. After a day of intense competition, six chefs were selected from a group of 15 to advance to the national finals in October. The finalists are:
» David Harte, The Searoom’s at Kellys Resort, mentored by Chris Fullam
» Rob Martin, Apple HQ, mentored by Richard Murray
» Nell McCarthy, dede, mentored by Ahmet Dede
» Eoghan O’Flynn, The Cove at Fota Resort, mentored by Alex Petit
» Joseph Quane, Allta, mentored by Niall Davidson
» Maaike Venemafrom, Bishop’s Buttery at Cashel Palace Hotel, mentored by Stephen Hayes.
The six finalists now advance to the final round where they'll compete for the title of Euro-Toques Young Chef of the Year 2025. This year’s competition is themed “Forgotten Foods: Honouring Ireland’s Larder.” The idea is to reflect on the richness of Ireland’s culinary heritage and ask what we may have left behind. The
challenge for competitors is to rediscover lost ingredients, traditional techniques and the foodways that shaped Irish cuisine – then bring them to life in a way that’s rooted in sustainability and modern creativity.
APPOINTMENT
MEDLEY CELEBRATES
10 YEARS IN FLEET STREET
Private event venue Medley is celebrating 10 years at its Fleet Street venue in Dublin. To mark the occasion, founder and chef Andrew Rudd has relaunched the business with a €100,000 investment. New AV and streaming capabilities will now support digital and hybrid events while through its external catering arm, Medley will deliver bespoke gourmet experiences to off-site locations. “Corporate entertaining today is less about three-course dinners and more about connection, creativity and customisation. Clients don’t just want a venue – they want an experience that reflects their values, brand and vision. That’s the world Medley was built for,” said Andrew.
Sheila King has been appointed to the position of Director of Sales and Marketing at Ballyfin Demesne. She brings with her over two decades of experience in luxury hospitality, both in Ireland and internationally. Most recently, she held the position of Director of Sales and Marketing at Sheen Falls Lodge in Kenmare. Shelia began her career at Dromoland Castle, before gaining further experience at The Merrion Hotel in Dublin and The Scotsman Hotel in Edinburgh. In her new role, Sheila will be responsible for overseeing all sales and marketing strategies, continuing to elevate the estate’s profile on the world stage as one of Ireland’s finest destinations.
KOMBU OPENS FOR BUSINESS
Rooted in the traditions of Japanese street food, Kombu – JP McMahon’s newest venture – has opened its doors in Galway. Located on Druid Lane, Kombu will offer a casual-style experience featuring bowls of ramen, teriyaki, tempura, innovative rice dishes and a selection of bao buns, as well as some creative desserts. The kitchen is led by chef Gabriel Hoefling Ossani, who previously worked alongside McMahon at Aniar. Dishes include ramen with pork belly, chicken udon or celeriac; the Spicy Chicken Bao featuring pickled daikon, crispy onions and black garlic mayonnaise; Furikake Fries with kewpie mayo, scallions and milled nori; and oysters dressed in ponzu, wakame and trout
roe. Desserts with a Japanese twist include a savoury-sweet bao bun filled with chocolate crèmeux and wasabi sea salt and a Black Sesame Tart with yuzu curd.
BEST OF THE BEST
Herbert Park Hotel and Residence has announced its second place ranking in the TripAdvisor’s Travellers’ Choice Best of the Best Awards 2025. General Manager Egle Tamosauskaite said: “This award is a reflection of our people. When you give your heart to your team, they give it back – to the hotel, to our guests and to each other. That’s what makes us different.” Egle began her career at the hotel as a junior receptionist 20 years ago and now leads the team. During the past year, no staff members have left to join competitors and the hotel has welcomed four new female chefs into its kitchen team under Head Chef Kevin Ramen, who has been with the hotel for nearly 20 years.
DOUBLE WIN FOR MIDLANDS PARK HOTEL
Midlands Park Hotel in Portlaoise celebrated a double victory at the 2025 Midlands 103 Customer Service Awards in June, taking home the Spa of the Year award along with an accolade for Derinn Byrne, who took home the Fitness Class Instructor of the Year award.
George Leahy, General Manager at Midlands Park Hotel, said: “We are thrilled to receive these two accolades. The incredible team at Midlands Park Hotel works tirelessly to create memorable, meaningful experiences for our guests and recognition like this confirms that we’re doing exactly that. We’d like to thank our loyal guests and supporters and extend our congratulations to all our fellow nominees and winners on their achievements.”
Pictured (l to r): Egle Tamosauskaite, General Manager, Herbert Park Hotel and Residence; Joanna Fall, Director of Sales, Revenue & Marketing, Herbert Park Hotel and Residence
Derrin Byrne, Midlands Park Hotel, Health & Fitness Instructor of the Year 2025
INGREDIENTS
CORMAC MCCREARY’S Pan-Roasted Cod with Cauliflower, Grapes & Yeast Crumb is all about balance
This is a vibrant, seasonal dish that brings together the delicate flavour of cod with sweet-sour grapes, rich cauliflower and a savoury yeast crumb – finished with a silky white wine sauce and a touch of tarragon oil. It's a dish that’s all about balance – clean, fresh cod, the sweetness of grapes and the richness of cauliflower and yeast. It’s simple in flavour but layered in texture. For me, that is what great cooking is about – making the most of seasonal, local ingredients and doing just enough to let them speak for themselves.
Ingredients
For the cod
• Salt
• 2 cod fillets, skin removed
• Butter, for roasting
For the pickled and dehydrated grapes
• 250g green grapes (halved)
• 45ml lemon juice
For the cauliflower florets
• 6-8 small round cauliflower slices
• Butter
• Salt
• 50ml Pernod (optional)
• 3 star anise
• 2 sprigs tarragon
• 50ml olive oil
• 30g sugar
• 190ml water
For the cauliflower and yeast purée
• ½ large cauliflower
• 50g butter
• 100ml milk
• 7g fresh yeast (or 1tsp dried)
For the cauliflower yeast crumb
• ½ head cauliflower
• 100g beurre noisette
• 25g fresh yeast (or equivalent dried)
• Pinch of salt
Method
Pan-Roasted Cod with Cauliflower, Grapes & Yeast Crumb
• Prepare the pickled and dehydrated grapes – bring the water, lemon juice, Pernod, sugar, olive oil, star anise and tarragon to a simmer.
For the baby leeks
• 4-6 baby leeks
• 30g butte
• 30g water
For the white wine sauce
• 1 small shallot (finely chopped)
• 100g button mushrooms
• 200ml white wine
• 200ml fish stock
• 200ml cream
• 25g butter
• Lemon juice, to finish
• Salt & black pepper
To finish
• Tarragon oil (optional, or use good-quality olive oil)
• Add the grapes, cook for 10 mins. Remove from heat and let them cool in the liquid for 1 hour.
• Strain half the grapes and place in a dehydrator (or very low oven, 60°C) for 4-6 hours until semi-dried. Keep the rest in the liquid for serving.
• Cauliflower & Yeast Purée – roast the cauliflower florets in butter until golden. Warm the milk with yeast and simmer for 2–3 mins. Add to the cauliflower and cook until reduced slightly. Blend until smooth and season to taste.
• Cauliflower Yeast Crumb – sauté finely chopped cauliflower in brown butter until golden and crisp. Stir in yeast and cook briefly. Spread out to dry on paper or under a grill.
• Cook the Cauliflower Fondants – heat butter, add cauliflower slices and cook until golden and tender.
• Cook the Baby Leeks – heat butter and water while whisking. Add leeks and cook until tender.
• Prepare the White Wine Sauce – sweat shallot in a little butter (no colour).
• Add mushrooms and cook until soft. Add wine, reduce by half, add fish stock, reduce by two-thirds.
• Add cream, bring to boil, reduce to desired consistency. Finish with butter, lemon juice, salt and pepper. Strain.
• Cook the Cod – lightly salt the cod and rest for 10 mins, pat dry. Pan-roast fillets in butter until golden and just cooked. Top with yeast crumb and pickled grapes just before serving.
• To plate, pipe or spoon cauliflower purée onto the plate. Arrange fondants and shavings around it. Place cod on top and garnish with grapes. Spoon over white wine sauce and finish with a drizzle of tarragon oil.
Cormac McCreary is Executive Chef at Powerscourt Hotel Resort & Spa
The Q CAFÉ COMPANY was named Catering Company of the Year at the Gold Medal Catering Awards are our
PEOPLE business
The Q Café Company Ltd is a proudly independent, Irish-owned awardwinning contract catering company. Founded in 1999 by CEO Breda Quigley, the focus from the start has been on introducing the best in innovation, fresh seasonal produce and creative thinking in food service through the empowerment of our talented people, who turn promises into reality.
The Q Café Company has grown selectively and carefully over the last 26 years, curating long-term relationships with clients and customers. We focus on local sustainable produce and wellbeing in our service delivery. With a speciality in healthcare catering and workplace catering and fine dining, we create bespoke food service solutions for clients throughout the country.
Our Managing Director Laura Olson builds strong relationships and leads our teams to reach their potential and beyond, constantly improving and delivering outstanding service whilst maintaining clear lines of communication in delivering our company’s core values.
QUALITY PASSION AND INNOVATION ON A PLATE
We are passionate Foodies! A key factor in delivering our company’s long-term success is promoting and encouraging healthy living through the delivery of fresh seasonal produce. We use an abundance of colour in our food preparation to impart the best level of wellness and nutrition bringing quality, passion and innovation into everyday food.
SUSTAINABLE AND ETHICAL
From purchasing locally and responsibly, reducing waste and supporting our local communities, sustainability and ethics are central to everything we do. Our words are matched by measurable achievements,
helping us to win the award for Excellence in Waste Management at the recent Green Awards in February 2025. Our commitment to sustainability ensures that our catering services benefit both people and the environment.
Q WELLNESS AT YOUR SERVICE
This award reflects every single team in our company, right across Ireland and mirrors their incredible dedication, passion and creativity, enabling The Q Café Company to be the beneficiary of their passion and inspiration
Q Wellness is our free educational programme and a major part of our brand identity. It is designed to empower and educate clients, patients and customers in a holistic approach to health, wellbeing and nutrition. Above all, it’s about education and knowledge of the wonderful benefits of eating well through an abundance of colour in food, gaining valuable nourishment and taking a little exercise.
BEYOND OUR FOOD
Food is our passion, but people are our business. We encourage and motivate our teams to deliver creativity in service to reflect the constantly evolving requirements of our customers and clients. We encourage a happy work environment where everyone in our teams are empowered to innovate, explore and make a difference.
Our success comes from our people. We attract and keep the right people by recognising, rewarding and developing them in a culture that celebrates and rewards inclusivity.
GOLD MEDAL CATERING AWARDS
We are absolutely delighted that our incredible teams in The Q Café Company have won four awards at the prestigious Gold Medal Catering Awards, including the overall Gold Medal Award for Catering Company of the Year. This award reflects every single team in our company, right across Ireland and mirrors their incredible dedication, passion and creativity, enabling The Q Café Company to be the beneficiary of their passion and inspiration.
We’re elevating the guest experience and creating more of a luxury environment
To Cork by way of Spain and London, Juan Tudela has big ambitions at The Montenotte
Juan Tudela
JUAN TUDELA’S first taste of the hospitality industry was in 2005 in his native Spain, working with famed chef Ferran Adrià. Back then, Adrià was considered one of the most talented chefs not just in Europe, but the world. “I was just a guy starting out in hospitality. Working for him and doing events with his team was an extraordinary experience. It really caught my attention and ignited my passion for the industry.” Roles at the W Hotel in Barcelona, the Landmark Hotel in London and the Randolph Hotel in Oxford followed, before Juan made his way across the Irish Sea to Cork. He initially joined The Montenotte in August 2024 as Director of Operations and earlier this year, was appointed General Manager at the Cork resort. He takes over from Frits Potgieter, who oversaw the launch of The Woodland Suite Experience last year.
It’s so far so good for Juan in his new role as GM at the Cork hotel. Since arriving in Ireland, he and his wife have taken several road trips across Ireland. “Cork itself is great – it’s such a bustling city and you’re also so close to the countryside. You get the best of both worlds. When we arrived last year, we wanted to explore the country we had just moved to so we travelled along the West coast, the Atlantic coast, everywhere from Cork to Donegal, Dublin and Northern Ireland. It was a great experience.”
Big changes have taken place at The Montenotte in recent years, the opening of The Woodland Suite probably the most transformative. Further changes are in the mix, says Juan. “We’re lucky enough to have owners that are very open to investment, they’re always interested in new opportunities and improving the property. So we have plans, but they’re not finalised just yet. There will be some news coming in the foreseeable future.”
The role of GM is all about understanding people, says Juan. “You have to focus on the two different guests that you have – your internal guests which is actually your team and your external guests who are coming to stay and enjoy the property. I think that after the pandemic, things changed a lot in hospitality. People who worked in the industry before Covid don’t necessarily understand exactly what the newer generation working in the industry want. At The Montenotte, we’re a very diverse property when it comes to age generation and that can be challenging. It’s so important that everyone is willing to adapt without losing focus.”
The feeling of accomplishment that Juan gets on a daily basis is what he loves best about the industry. “I think that’s what drives
That’s so important for me. When you empower a team, they can do extraordinary things
us in hospitality. Lots of people talk about the adrenaline because hospitality is such a fast-paced industry and that’s true, but that feeling of accomplishment when you finish your shift in the restaurant or bar or front desk, that’s what drives people.” As GM, Juan aims to elevate the hotel so it’s regarded as the top luxury destination in Ireland. “We’re forging partnerships with luxury producers and suppliers to achieve that goal, as we believe we can’t work alone on it. These partnerships are elevating the guest experience and creating more of a luxury environment. I also want to empower the team. That’s so important for me. When you empower a team, they can do extraordinary things.”
The General Manager at Hotel Killarney on what the hotel’s new four-star status means for the team
Talking to...
Misja Herfurt
CONGRATULATIONS ON HOTEL KILLARNEY’S NEW FOUR-STAR STATUS
Thank you, we’re very proud. It was a long process; we started engaging with Fáilte Ireland at the start of our last refurbishment phase so I think it reflects not just the upgrade to our facilities, but also the hard work and professionalism of our team. We’ve worked hard to improve the guest experience and I think that, more than anything, is reflected in our new four-star status.
WHAT DOES THE NEW RANKING MEAN TO YOU?
It means the world to me and to the team. Many of our staff have been with the hotel for several years and they’re so proud of the achievement. We’ve always aimed to offer heartfelt hospitality to our guests and now that’s perfectly matched by four-star comfort and service.
WHAT DID THE REFURBISHMENT INCLUDE?
About three years ago, we came up with our overall vision of what we wanted Hotel Killarney to be. A significant phase was completed in 2024 which included the refurbishment of 130 rooms and suites, as well as the full ground floor operations in the hotel including bars and restaurants. We created a new coffee dock, lobby area and reception area. Last winter, we completed another 30 bedrooms and started phase one of
our leisure facility refurbishment, including our 18m pool and gym. We have enhanced our family facilities and introduced our Cubbie sensory hubs. At this stage, we are about halfway towards realising our masterplan vision. Later this year, we plan on creating a new office block and meeting space and next winter, we will refurbish the remaining 30 bedrooms. In the future, we have great ambitions to create 24 holiday duplexes. We’ve had excellent feedback from guests to the work that’s been carried out at the hotel.
HOW IS BUSINESS GOING?
Business has been strong year-to-date and we’ve seen positive trends in our main KPIs across the main market segments Bookings are looking good for the rest of the summer; we’re up on last summer which is a great sign. We have tailored our offerings to guests to make summer stays at the hotel memorable, comfortable and overall, just a great experience.
HOW LONG HAVE YOU WORKED AT HOTEL KILLARNEY?
I’m here eight years. Before joining the team, I held the role of GM at Hotel Holiday Inn in Killarney. I’m originally from Germany, I came to Ireland in 1997 and initially lived in Galway. Taking up the role at Hotel Killarney was a great decision and one I have never regretted.
WHAT LED YOU TO MAKING THAT DECISION?
Initially, what really swayed my decision to work here was the owner, John Crimmins, who sadly passed away. John had a vision of making the hotel one of the premier family hotels in the country. His commitment to the property shone through and that commitment has been taken up by his wife Lorraine and the rest of the Crimmins family. As GM, that passion drives me.
WHAT ARE YOUR AMBITIONS?
From my own perspective and from the hotel management team, we want to build on the great start we had in 2025 and provide all our future guests and clients from all segments with an excellent product and service. It’s really important to all of us to provide a great guest experience and a great place to work – we strive to offer opportunities for staff to grow their career. Personally, seeing how the town of Killarney has developed over the past few years has made me really proud, as has being in a position to add to the overall tourism product in the area. I aim to grow the reputation of the hotel, both nationally and locally. Hospitality is a tough industry; we’re in challenging times but to see how far we’ve come over the past couple of years has been really satisfying.
“Hospitality is a tough industry; we’re in challenging times but to see how far we’ve come over the past couple of years has been really satisfying”
Ireland’s finest caterers were recognised at the inaugural Gold Medal Catering Awards
Excellence in Irish Catering
ECongratulations to all our finalists and winners and we look forward to seeing you all again next year!
stablished to highlight the exceptional standards set across the Irish catering landscape, the very first Gold Medal Catering Awards were held on the 26th of June in Clontarf Castle Hotel. Held in front of a full house of Ireland’s most respected chefs, catering managers, contract caterers and foodservice professionals, the evening marked a defining moment for a sector that continues to innovate and lead. The awards programme received over 150 entries – an impressive number for the event’s first year – from large-scale contract providers and healthcare caterers to niche event specialists and rising individual stars. Twenty awards were handed out on the night across a variety of sectors including contract, healthcare, education, public sector, events, sustainability, customer service and individual achievement. Every entry underwent a rigorous multi-stage judging process that included site assessments, mystery dining and interviews. Our independent judging panel of experts, who were drawn from across the foodservice and hospitality world, had a tough task – the standard of entries was extremely high, a fact that bodes well for the future of this new event.
Congratulations to all our finalists and winners and we look forward to seeing you all again next year!
SPONSORED BY
THE Q CAFÉ COMPANY LTD
CATERING COMPANY OF THE YEAR
Described as providing a level of service and care that extends far beyond hospitality, The Q Café Company took home the overall award for Catering Company of the Year. Judges commented on the deeply compassionate standard of care and professional service delivered by The Q Café team at its operations in Blackrock and Wicklow Hospices, that’s as nourishing emotionally as it is physically. Courteous staff, thoughtful menus and outstanding attention to detail make The Q Café a most worthy winner – this is hospitality rooted in human connection.
Delivering
Bookassist launches revolutionary booking platform featuring AI rate recommender
EXCEPTIONAL VALUE
Bookassist, a leader in hotel booking technology, proudly announces the launch of its nextgeneration AI-powered Booking Platform. Engineered to transform the hospitality industry, this platform integrates cutting-edge artificial intelligence to optimise bookings and enhance guest satisfaction.
Unveiling Rate Recommender – your personalised booking assistant
At the heart of this innovation is Rate Recommender, a feature that harnesses the power of AI to deliver a tailor-made personalised booking experience. By analysing user preferences and intent, Rate Recommender simplifies the decision-making process, ensuring guests find their ideal stay with ease.
» Ultra-Personalisation: Rate Recommender curates the top three room options based on individual preferences, ensuring a bespoke experience that instantly aligns with guests’ needs and desires.
» Proven Conversion Boost: Hotels using Rate Recommender have experienced an impressive 87% increase in rooms booked from recommended rates, alongside a 20% uplift in direct booking conversions.
» Intelligent Urgency Signals: By highlighting real-time availability and creating a sense of urgency, the feature encourages immediate bookings, securing guests the best possible rates.
Maximising Revenue and Guest Satisfaction
Bookassist’s new Booking Platform is designed not only to increase bookings but also to enhance overall guest satisfaction and hotel profitability. With a focus on usercentric design and seamless integration across devices, the platform guarantees an unparalleled booking experience.
» Intelligent Room Substitution turns potential booking losses into confirmed reservations by offering flexible dates and alternative room options, increasing revenue by up to 20%.
» Enhanced upselling opportunities via strategically suggested add-ons during the booking process, contributing to a 5% increase in ancillary income.
A Comprehensive Solution for Modern Hoteliers
The Booking Platform by Bookassist is more than just a reservation tool; it is a comprehensive solution designed to maximise return on investment. Every feature is meticulously crafted to deliver a superior guest experience that aligns with modern expectations of convenience and personalisation.
» AI-driven Insights help optimise pricing strategies and improve guest engagement, ensuring a competitive edge in the market.
Bookassist’s new Booking Platform stands as a testament to the company’s commitment to innovation in the hospitality industry. By combining advanced AI capabilities with user-friendly design, Bookassist empowers hotels to drive direct bookings, enhance guest experiences and achieve sustainable profitability. With a focus on delivering exceptional value, Bookassist continues to lead the charge in transforming how hotels connect with their guests.
For more information about Bookassist and its new Booking Platform, please visit https://go.bookassist.org/booking-platform
Bookassist’s new Booking Platform stands as a testament to the company’s commitment to innovation
JOHNNIE FINN, CCSL
AT IMI CATERING MANAGER OF THE YEAR
Judges described how they felt like they were in the kitchen with Johnnie sampling his food, such is his passion for his craft. He blew judges away with his innovative ideas around dehydration and has also introduced an app to allow clients pre-order their lunches.
COMPASS GROUP IRELAND AT AERCAP, DUBLIN
BUSINESS & INDUSTRY CONTRACT CATERER OF THE YEAR – 1-250 EMPLOYEES ON SITE
Culinary creativity defines the comprehensive catering and hospitality services provided by Compass Group at AerCap’s facility in Dublin. Events such as the “Fused Collab” – a partnership to introduce Asian-inspired dishes – keep the dining experience fresh and add excitement to the menu. Judges commented on an excellent management team that plays a significant role in enhancing the food offerings and service quality at the site.
SILVER - Sodexo Ireland at AerCap, Shannon
SILVER - Pat Long, Pat Long Catering
CRAIG THUNDER AT CCSL, DUBLIN BUS
CHEF MANAGER OF THE YEAR
Described by judges as a manager that gives his staff the space to shine, Craig Thunder is the deserving recipient of the Chef Manager of the Year award. He impressed judges with his care for customers – not just his core clients but the drivers and workers too. When Craig is on the roster, his team are delighted to work with him – true hallmarks of an excellent manager.
SILVER - Maciej Hildebrand, Compass Group Ireland
COMPASS GROUP IRELAND AT GOOGLE
BUSINESS & INDUSTRY CONTRACT CATERER OF THE YEAR - OVER 250 EMPLOYEES ON SITE
TRUFFLE HONEY
CLUB OR SOCIETY FRANCHISED CATERING OF THE YEAR
Judges were thoroughly impressed by Compass Group Ireland’s catering offering at Google, commenting that the sheer size and scale of the daily food offering is nothing short of phenomenal. Every taste, dietary requirement and cultural preference is catered for, while the 108 micro kitchens across the site were a particular highlight for judges – each one meticulously stocked with a “fruit first” ethos that reflects a wider commitment to health and wellbeing.
Any club would be lucky to have Truffle Honey provide its catering. That’s according to the judges who also commented on the friendly and professional staff, a varied menu and beautifully presented dishes. The venue has seen a significant reduction in waste since Truffle Honey took on the contract, with active composting on site and a waste reduction program in operation.
SPONSORED BY
SPONSORED BY
MALAHIDE GOLF CLUB
CLUB OR SOCIETY IN-HOUSE CATERING OF THE YEAR
THE LUNCH BAG
EDUCATION CONTRACT CATERER OF THE YEAR
The catering operation at Malahide Golf Club helps foster an inclusive, cheerful and community-focused atmosphere that very much defines the club. At 1892 Restaurant, judges commented on the friendliness of staff, the diverse selection of menus along with the welcoming ambiance.
Described by judges as an exceptional company, The Lunch Bag works with leading dieticians and even child psychologists to fully understand the needs of children. The company also has its own in-house nutritionist. With 37 meal options available via an App, even the pickiest child will find something that’s both delicious and nutritious.
PUBLIC SECTOR FOOD OF THE
,Judges commented on the high level of service, friendly staff and diversity of menus at Teagasc and above all, an eagerness to go above and beyond in terms of customer service from the Q Café team.
SILVER - Pat Long Catering
BRONZE - Martina’s Homemade Foods
LEE BOATMAN, BAXTERSTOREY IRELAND
FOODSERVICE CHEF OF THE YEAR
Highly commended for his approach to culinary expertise, Lee Boatman came out on top in this competitive category. With the focus very much on taste, seasonality and sustainability, Lee is leading the kitchen at Baxter Storey with aplomb.
SPONSORED BY BWG
SILVER - Shane Heffernan, Compass Group Ireland
BRONZE - Rory Nolan, FoodSpace, Abbott Kilkenny
GABOR MASTER, SODEXO IRELAND
BARISTA OF THE YEAR
Described by judges as warm and engaging, Gabor has been working as a barista for 25 years. He manages a team in a demanding environment with aplomb and has never lost his enthusiasm for coffee; he is, says judges, a coffee scientist.
THE LUNCH BAG HEALTH & NUTRITION MENU OF THE YEAR
Every single item on The Lunch Bag’s menu of 37 different options has a full breakdown on its nutritional value. The company also uses the Healthy Ireland guidance as its road map, with the aim of exceeding the minimum values advised by HI. Judges also commented on The Lunch Bag’s efforts that go beyond their contract by supplying unlimited fruit free to schools.
SILVER - Sodexo Ireland at ESB
BRONZE - Aramark - Peamount Healthcare
CRÍOCH CATERING
MENU PROVENANCE OF THE YEAR
NATIONAL MATERNITY HOSPITAL
HEALTHCARE CATERER OF THE YEAR
The catering operation at the National Maternity Hospital is, says judges, an exemplary model of healthcare food service, particularly notable given the logistical complexity of operating in a 130-year-old heritage building. Despite the physical constraints of the space, the catering team continually demonstrates outstanding organisation, responsiveness and a genuine commitment to excellence across all key criteria.
SILVERBon Secours Galway Catering Team
Locally sourced ingredients, seasonal menu rotation, regional culinary influence and innovation define Crioch Catering’s offering, particularly at An Tairseach, where the company is responsible for all catering. An Tairseach is an organic farm and ecology centre in Wicklow where years of dedicated effort have allowed nature to thrive. Chef Tadgh Byrne places a huge emphasis on sustainability through the use of organic, locally sourced ingredients from suppliers almost exclusively based in Wicklow.
SILVER - Muskerry Golf Club
ORLA MCANDREW FOOD
IRELAND’S EVENT CATERER - 100 GUESTS OR MORE
Excellent bespoke menus and a commitment to local produce make Orla McAndrew Food a most deserving winner. Judges described Orla as a “local food hero”, capable of catering for any number of people, all the while maintaining an excellent presentation.
SILVER - Berman & Wallace
SPONSORED
3COOKS
IRELAND’S EVENT CATERER - 100 GUESTS OR LESS
Judges had a truly outstanding experience at 3Cooks in Abbeyleix, stating they were “nothing short of genuinely impressed from the moment I arrived to the final bite of dessert.” They commented on the attention to detail, beautifully executed presentation, locally sourced ingredients and delicious food. Staff work together seamlessly, highlighting the thought, energy and expertise that goes into the 3Cooks event catering operation.
SILVER - Fresh & Yummy Gourmet Catering Ltd
THE Q CAFÉ COMPANY AT BLACKROCK AND WICKLOW HOSPICE OUTSTANDING CUSTOMER SERVICE OF THE YEAR
What Q Café delivers in environments where patients are at the end of life is a deeply compassionate and professional standard of service. From chefs to servers, every staff member places the comfort and needs of patients and their families at the core of their motivation. The empathy expressed in daily service was natural, sincere and, says judges, quietly powerful.
SILVER - Muskerry Golf Club
BRONZE - Haynes and Colhoun
AMY FULLER, BAXTERSTOREY IRELAND RISING STAR
Learning & Development Manager at BaxterStorey, Amy Fuller was commended by judges for her dedication to continued learning and her passion for creating opportunities for the team at BaxterStorey. Her win demonstrates her talent and hard work and commitment to fostering an inclusive, inspiring workplace.
SPONSORED BY
KC PEACHES
SUSTAINABILITY SITE OF THE YEAR
Sourcing local, organic and ethically produced ingredients is the ethos at KC Peaches. Judges commented on the overall environmental responsibility of the company and the systems it employs to minimise the impact it has on the city. Its innovative culinary kitchens and transportation solutions are designed to operate with minimal environmental disruption, while suppliers are certified Origin Green where possible.
SILVER - FoodSpace, Abbott Clonmel BRONZE - ISS Catering, HPE Galway
SILVERCarolina Moraes, Sodexo Ireland, Bord Bia
ANITA OMAN WRYNN, THE Q CAFÉ COMPANY
SPECIAL RECOGNITION
Anita’s recognition at the inaugural Gold Medal Catering Awards is, says judges, hugely deserved. Over the years, her community and charity work with Bray Sea Scouts, Sail Training Ireland for Youth Development and Dublin-Wicklow Mountain Rescue Team has been invaluable. Her role as mentor to fellow colleagues and her support for Ronald McDonald House Ireland was also commended by judges.
My Most Memorable Meal
Many years ago, I got the opportunity to travel to London to experience four restaurants over two days. Two lunches and two dinners in four very well-established names. This concept was new to me and extremely exciting. I had never imagined having the opportunity dining in one, let alone four over two days. I had worked in London in 2005 but never took the time to visit restaurants at this level. I spent most of my time in the competing restaurants in the area where I worked, never noticing what was in the city.
Looking back, I don’t think I would have appreciated or understood the philosophy of The River Café back then as I did in 2018. I remember walking into the courtyard of the building on Thames Wharf. It was surreal. I had bought their cookbooks years before to help with menu research. Excited and hungry, here I was.
The restaurant opened in 1987 and was influenced heavily by the owner’s time living and cooking in Italy. Rose Gray and Ruth Rogers learned about the importance of seasons, flavours and the structure of meals, along with the connection between wine and food. They then returned to London and transferred this to their restaurant. The restaurant was beautiful and bright with clean lines and an airiness which set off the big pink pizza oven. It was clean and casual, yet seamless. And the food, it was amazing. How the right ingredient, carefully selected and treated with respect, could deliver so much. It was simple, yet perfectly crafted. For me, this is what a restaurant and food should be.
We ordered as many plates as possible. We had braised chicory, fig and stilton flatbread, baked in the oven and flavoured from the logs burning inside. Fresh cured meats, but the best of meat. Simple salads, multiple handmade pasta, fish on the bone and off. Frito misto, veal on the bone and the list went on. One thing was very clear and stuck with me – the ingredients were the best quality, married with the gentlest of touch by the chefs and plated simply. The plate presentation wasn’t busy or designed, but colourful and robust, everything had its place. Pair this with good wines and a little sunshine, a perfect dining experience!
We ate through every plate they could bring until the dessert. The finale was a lemon tart, pear and almond tart and a chocolate torte. For me, the pear and almond was the star of the show, almost like a bakewell but lighter, simply served with clotted cream. Amazing.
Looking back, I think it wasn’t about the Italian influence but the approach. It was something that stood out and something I try to use as much as possible in Clontarf Castle. Follow
It was clean and casual, yet seamless. And the food, it was amazing
the seasons using the best core ingredients, vegetables and proteins, which we do as best we can. Irish produce is some of the best in the world, coupled with great suppliers that you can work directly with, as local as possible. Some of our suppliers have worked with Clontarf Castle for decades. We try to use family businesses as much as we can; our fish supplier is nearly 100 years trading in fish and brilliant to deal with He’s interested in our business and menus, making it easy for us to source the best quality. I am lucky to have some really passionate chefs who have stayed on their journey with us for a long time, bringing consistency.
Seeing The River Café’s operation and tasting the food was inspiring. The place buzzed, staff were happy and the food was simple, yet elegant. There’s a lot to take from that.
Paul Devoy is Executive Head Chef at Clontarf Castle
The original, served the original way
