A
rural retreat in the heart of Ireland…
Nestled on 1,000 acres of undulating Irish countryside, dotted with ancient woodland and glittering lakes, Castle Leslie Estate is one of the last great Irish estates still in the hands of its founding family. Steeped in history, full of character and charm, it is the ultimate Irish rural escape.
Only 80 minutes from Dublin and 60 minutes from Belfast, Castle Leslie Estate boasts a variety of accommodation and activities to suit all tastes. The Castle, at the heart of the Estate, offers authentic original interiors and old-style hospitality and is a complete respite from the world. The Lodge is the social hub of the Estate, a country house boutique hotel that brings locals and guests together in an atmosphere of conviviality and comfort. The Old Stable Mews are the perfect spot for groups that want the convenience of hotel living combined with private luxury home rental.
Castle Leslie Estate offers an idyllic setting for outdoor activity and adventure. A host of activities are on offer including pike fishing for the nature enthusiast, exceptional walking trails for those who want to breathe in fresh country air, archery and clay target shooting for the more adventurous, falconry for those to experience nature up close, a fabulous spa for rejuvenation and of course the famous world-class equestrian centre - just some of the choices that await you in this hidden corner of Ireland.
An Overnight Escape at The Lodge to include one night’s sublime accommodation, a hearty full Irish breakfast and a wonderful Table d’hôte dinner in our 2 AA Rosette award winning Snaffles Restaurant starts from €370 per room.
6 times winner of ‘Ireland’s Favourite Place to Stay’ as voted by the public. Most recently 2024, 2023 and 2022.
At the 2024 Virgin Media Business Gold Medal Awards, Hayfield Manor took home the coveted Supreme Winner award. Describing their experience, judges said Hayfield is “all about
CONFERENCE
Hoteliers cite rising business costs as the biggest challenge for 2025
Fresh ginger is essential to Dimuthu Kankanamge’s Sri Lankan Devilled Chicken
TALKING TO
Roger Russell at Moxy Hotel and Residence Inn Cork on changing up the market
ARTIFICIAL INTELLIGENCE
AI is transforming the hotel sector, creating a more guest-orientated operation
A QUICK CHAT
Mairea Doyle Balfe at Cliste chats about driving an innovation mindset
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
Welcome to issue 2 of Hotel & Catering Review 2025
Hayfield Manor took home the Supreme award at the 2024 Virgin Media Business Gold Medal Awards, held in the Galmont Hotel & Spa Galway in February. The Cork hotel also won gold in the Five Star Hotel category and silver in the Five Star Hotel Casual Dining Experience category. Hayfield wasn’t the only Cork premises to win big on the night; The Kingsley scooped the Outstanding Customer Service Award, Hotel Isaacs was named Ireland’s Three Star Hotel, while Cork’s Vienna Woods won gold in the Grand Wedding Hotel category. Other winners on the night included Adare Manor, named Ireland's Five Star Resort for the second year in a row. City Hotel went to The Mayson Hotel in Dublin and Theresa Allen at The Headfort Arms Hotel in Kells received the Lifetime Achievement award for her 46 years of service. To take a look at all the winners from this year’s event, turn to page 23.
At the IHF annual conference, delegates heard that increasing costs and growing global economic and political uncertainty are among the key concerns facing hoteliers. Business levels have fallen, with most regions seeing a drop in occupancy. Sentiment is also down; just 37% of hoteliers are reporting a positive outlook for trading conditions over the next 12 months, compared to 47% this time last year. For more on this year’s event, turn to page 10.
Also in this issue we chat with Roger Russell, GM at Moxy Hotel and Residence Inn Cork, about the new dual brand hotel and on page 20, Donagh Davern takes a look at how AI is transforming the hotel sector, creating a more seamless, guest orientated experience.
As always, there’s plenty to enjoy in this issue. If you have any thoughts or opinions on this month’s content, please do drop us a line.
Denise Maguire
Editor: Denise Maguire
Email: denise.maguire@ ashvillemediagroup.com
www.hotelandcateringreview.ie | info@hotelandcateringreview.ie @HC_Review | facebook.com/hotelandcateringreview
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Your monthly round-up...
EMPLOYEE AWARDS AT GLENEAGLE GROUP
The Gleneagle Group hosted its annual Employee Awards at the Killarney Oaks Hotel at the end of January, with top honours going to Connor Landers from The Gleneagle Hotel, Yvonne O’Sullivan from The Maritime Hotel and Ceara Scanlon from The Gleneagle Group (see below for the full list of winners). CEO Patrick O’Donoghue said: “2024 has been a year of exceptional achievements, all thanks to your efforts. Thank you for your dedication and for making this year a success.”
The Gleneagle Hotel
Vova Bilokhvost - Manager of the Year
Dalal Habita - Best New Starter
Christina Nolan - Leadership Award
Erik Erno Tellitu - World’s Best Colleague
Viera Feciskaninova - Excellence in Customer Service
Chido Prudence Dube, Mike WoodsSpecial Recognition Awards
The Maritime Hotel
Philly Spillane - Manager of the Year
Nataliia Lutska - Best New Starter
Gerard O’Keeffe - Leadership Award
Elvis Apenitis - World’s Best Colleague
Millie Thorpe - Excellence in Customer Service
Zanda Apenite, Helen O’Shea - Special Recognition Awards
The Gleneagle Group Shared Services categories
Sheena Cahill - Excellence in Action Award
Dorothy Daly - Excellence in Customer Service Award
Clare Grimes, Eileen DohertySpecial Recognition Awards
PREM GROUP BACKS HOSPICE FUNDRAISER
Prem Group is urging companies to join it for a fundraising drive for hospices in Ireland following the ‘phenomenal care’ a colleague’s father received. Seán Graham’s dad, Brendan, 87, died under the care of staff at St Francis Hospice in Dublin’s Blanchardstown. Now Seán’s employers, Prem Group is backing the first ever ‘Your Finest Hour for Hospice’ drive, asking employees to donate an hour of their salary in return for an hour of downtime from employers. ‘Organisers Together For Hospice’ hopes it will spark a nationwide workplace charity initiative involving more than 100 companies nationwide collectively raising funds in April. “My last words to dad were ‘thank you so much for everything you ever did for us’ and I feel tremendously lucky to have had that experience. The dignity that they showed to a man in his final hours; the three words I constantly use in relation to hospice are love, dignity and respect. Nothing was too much and no detail was overlooked,” said Seán. Prem Group is the first major firm to row in behind the campaign, spurred on by data which shows that hospices nationwide need to raise around €20 million annually to continue operating.
APPOINTMENT
The Culloden Estate and Spa, part of the Hastings Hotels group, has appointed Cormac Fadden as General Manager. With over a decade of experience in five-star hospitality, Cormac brings a wealth of knowledge and expertise to the luxury property in Belfast. Cormac's previous leadership roles include Hotel Manager for three years at Castlemartyr Resort, and Revenue and Resident Manager at The Fitzwilliam Hotel for over six years. Cormac said: “It is a privilege to lead the exceptional team here at Culloden Estate and Spa in Belfast, where tradition meets modern luxury. Together, we will continue to create extraordinary guest experiences, ensuring every visit is memorable to Culloden Estate, while maintaining the timeless elegance that our guests have come to expect.”
TMR HOTEL COLLECTION BUYS THE FLEET HOTEL
TMR Hotel Collection has purchased The Fleet Hotel in Temple Bar, Dublin 2 for an undisclosed sum. It’s the sixteenth Irish hotel within the group. Formerly home to Bewley’s bakery and café, the 100-bedroom Fleet Hotel has been extensively refurbished over the past decade. Patrick Coyle of The Fleet Hotel said: “We would like to thank the management and staff at The Fleet Hotel for what has been a transformative journey bringing this hotel to the magnificent 4-star property that it is today. It has established itself as a market leader in terms of product and most importantly, its excellence in customer service. It is wonderful that the hotel starts its next exciting chapter with Lanthorn as part of the TMR Collection, who have a strong track record of continuous reinvestment.”
FIVE STARS FOR MONTENOTTE’S WOODLAND SUITES
The Woodland Suite Experience at The Montenotte has been awarded a five-star classification by Fáilte Ireland. The Experience features nine Woodland Suites and River Suites, along with a residents-only Clubhouse. The Montenotte owners, Frankie and Jo Whelehan, said: “This five-star classification is a proud milestone in our journey to put Cork firmly on the map as a luxury travel destination. We are passionate about providing our guests with a truly unique accommodation experience that challenges the norms and celebrates our stunning landscape. With The Woodland Suite Experience, we look forward to welcoming guests to disconnect from the everyday and reconnect with nature, their loved ones and themselves.”
M&P O'SULLIVAN ACQUIRES BIGGS CATERING COMPANY
Cork-based food wholesale business M&P O’Sullivan Ltd has acquired Biggs Catering Company in Bantry. The deal merges the fourth generation family business with one of West Cork's oldest companies, expanding its wholesale catering supplies portfolio significantly. With this investment and the addition of new hires, the company expects to grow by an additional 15% over the next year, increasing sales to over €54 million and turnover to €75 million by 2028. Eoin and Patrick O’Sullivan, Directors of M&P, said: “Biggs is a fantastic company with a strong reputation in West Cork. By combining Biggs’ local expertise with M&P O’Sullivan’s extensive resources and commitment to innovation, we are confident in the bright future ahead. As we celebrate 120 years in business, this milestone makes the year even more special, reinforcing our commitment to building on our legacy while seizing new opportunities for growth.”
NEW NAME FOR PRESS UP
Press Up has been re-named Eclective Hospitality Group and is under new management. The new identity signals the next stage for the group while preserving its legacy of innovation, said Tristan Jacob, Chief Commercial Officer at Eclective. “We are delighted to introduce this new name and brand to our customers and the wider public. We chose the word ‘Eclective’ carefully and although not a word in the dictionary, it captures the essence of our group that celebrates different experiences in unique venues for people from all walks of life.”
Pictured (l to r): Dave Mongan, Chief Operations Officer and Tristan Jacob, Chief Commercial Officer, Eclective Hospitality Group
‘LAURA'S’ OPENS AT OLD FASHIONED SAM'S
Dublin’s newest multi-storey social destination, Old Fashioned Sam’s on Montague Street, recently unveiled Laura’s, its new top-floor restaurant. Named after the three Kelly brothers' sister, the new restaurant joins a ground-floor cocktail bar that opens into Dublin city centre’s largest heated courtyard (complete with a fully retractable roof for summer), a café-style front bar and Sam’s Parlour, a basement cocktail bar. “Opening Old Fashioned Sam’s in the run-up to Christmas was no small feat, especially given that this space was recently a car park and an office!” said Liam Kelly. “To see it now, transformed into this elegant and vibrant space, is incredible. It’s a completely new direction for us, but we couldn’t be happier with how it has turned out. I’m so proud of everyone involved.”
LEED GOLD FOR CORK’S MOXY AND RESIDENCE INN
Designed by Meitheal Architects, Moxy and Residence Inn Cork is one of the first Irish hotels to achieve LEED Gold Certification. Patrick O’Toole, Managing Director at Meitheal Architects, said: “From the earliest stages, the project aimed for the highest standards in energy efficiency, environmental responsibility and the creation of a comfortable and healthy space for guests and staff alike. It was a privilege to collaborate with Conack, Meehan Green, Easlar, Woods PS and MMOS Engineers in delivering this sustainable achievement.”
SPOTLIGHT
Food Waste
believe that every kitchen can significantly reduce food waste by introducing a number of simple steps. It’s important to focus on
tonnes as a result of a Food Charter launched by the group around footprint. We also commit to using meat which is fully traceable to
the farmer and sustainably caught seafood, both of which are
Horizons (formerly Cope Foundation) to develop a sensory garden
in which fruit, vegetables and herbs are grown. Much of this produce is then used by the team of chefs in both hotels.
The Food Charter aims to reduce food waste by 20% at the two hotels so we’re delighted to have surpassed the halfway mark in just a year. We’ve had full buy-in from the team to make the project a success and I wish to express my gratitude to them.
The 10 commitments of the Food Charter
» Reduce food waste by 20% or 0.12 liters per cover
» Support local food suppliers to strengthen the community and reduce carbon footprint
» Prioritise seasonality as a primary concern in culinary endeavours
» Engage with local charity partners to give back to the community
» Reduce non-organic landfill waste by 15%
» Eliminate single-use plastic to minimise environmental impact
» Decrease the use of processed foods in culinary offerings
» Introduce no-waste dishes to minimise overall environmental impact
» Increase the utilisation of sustainable sources of protein
» Reduce energy consumption in the hotel kitchens by 20%.
Alex Petit is Group Executive Chef at Trigon Hotels
APPOINTMENT
The g Hotel & Spa has appointed Bastien Peyraud as its new General Manager. With over two decades of experience in luxury hospitality across Ireland, the UK, Switzerland and France, he brings a wealth of expertise and a passion for excellence in guest experience. Previous roles include a tenure at The Imperial Hotel, Cork. Ambitions at The g include creating a green team to drive sustainability initiatives and strengthening relationships with local suppliers. “I look forward to leading the team in continuing its legacy, enhancing our sustainability efforts and ensuring every guest enjoys an unparalleled experience as we unveil some exciting projects in the coming months.” The g Hotel & Spa took home the Gold award for Five-Star Hotel Casual Dining Experience at the Virgin Media Gold Medal Awards.
HOST SUPPORTS FEMALE-OWNED IRISH BUSINESSES
MICHELIN ADDS THREE NEW IRISH RESTAURANTS
Lignum in Galway, The Morrison Room at Carton House and Ballyfin Demesne were each awarded a Michelin star for the first time at the event in February. Daróg in Galway was awarded a Bib Gourmand distinction, while Zsolt Lukács, Co-Owner and Sommelier at Daróg, was also recognised with a Michelin Sommelier Award. mrDeanes Bistro Bar and Social in Belfast also scooped a Bib Gourmand.
To celebrate International Women’s Day 2025, the sister agencies at Host House in Dublin – HOST and Studio Host – are offering three female owned businesses the opportunity to avail of a complimentary communications planning session to help build their brand awareness and professional profile in the Irish market. Speaking about the initiative, Breffni O'Dwyer, Deputy Managing Director of HOST, said: "We know the challenges that small food, drink and hospitality businesses face when it comes to executing effective PR and social media strategies in the domestic market today. Gaining that cut through and nurturing the right relationships is something we do daily at HOST. This International Women’s Day is the perfect opportunity for us to give something back and use this knowledge and our network to help female entrepreneurs elevate their brands in the best way possible."
At the IHF conference, hoteliers cite rising costs as the biggest challenge for 2025
Business
LEVELS
Increasing business costs, lower occupancy levels and growing global economic and political uncertainty were cited as the pressing concerns facing hoteliers at the Irish Hotels Federation’s (IHF) annual conference in the Gleneagle Hotel & INEC in Killarney.
Research carried out by the IHF shows a drop in business levels within the sector. In 2024, the average national hotel room occupancy stood at 74% for the year as a whole, down 2% on the previous year. With most regions seeing a drop in occupancy levels, a significant disparity continues to exist across the regions, ranging from 70% occupancy in the border region to 81% in Dublin.
Business sentiment among hoteliers for the year ahead is down for a second year running, with 37% reporting a positive outlook for trading conditions over the next 12 months. This contrasts with 47% who reported a positive outlook this time last year and 74% the previous year.
This is reflected in forward bookings, which are pacing behind 2024. Compared to the same time last year, hoteliers are reporting a further drop of 2% in business levels on the books for 2025, equivalent to €100 million in bookings. While results indicate that
INVESTMENT
DOWN
We are more optimistic about the immediate and longer-term prospects for our industry
Over three quarters of Irish hoteliers surveyed (77%) plan to increase levels of investment in their business this year. Key areas include increased investment in refurbishment projects, environmental sustainability, training and people development and the adoption of new technologies, such as AI.
» Refurbishment – €250m in guest bedrooms (58% of hotels) and increased investment in ground floor, restaurants, bars and common areas (45% of hotels)
» Environmental sustainability – 61% plan to increase investment in sustainability and 23% are already in the process. Key areas include renewable energy solutions (52%), energy efficiency measures (44%), food waste reduction (57%) and additional water conservation measures (36%).
» Training and skills – 85% plan to increase levels of resources. Areas include leadership and management development, supervisory skills, mentoring and coaching, entry level skill and sustainability training.
» Technology & AI – 43% currently use AI technology in some form. 41% plan to explore its adoption. Top areas include customer service, revenue management, personalised marketing and energy management.
the domestic market and North America are holding up so far, hoteliers are reporting a net drop in bookings from Great Britain, Northern Ireland and the rest of Europe.
While hoteliers rank rising costs as the most serious challenge, some 94% say they are also worried about the global economy and the potential impact of political uncertainty in key markets. Closer to home, some 78% of hoteliers say they are concerned about the outlook for the Irish economy over the next 12 months, with consumer finances remaining under considerable pressure and international developments posing risks to the Irish economy.
IHF President Michael Magner said: “Having recently met with Minister Peter Burke to discuss the priorities for the development of our sector, we are more optimistic about the immediate and longer-term prospects for our industry. In particular, we believe that the recent repositioning of tourism within the reconfigured Department of Enterprise will facilitate a more joined-up and coherent approach to best support businesses within our sector. It will also help ensure a greater focus on creating optimum conditions for business viability with our wider tourism industry – a vital part of the economy supporting some 270,000 livelihoods.”
Hotel occupancy rates for 2024 v 2023
▼ National: 74% (down 2%)
▼ Border region: 70% (down 2%)
◆ Dublin (city & county): 81% (no change)
▼ Mid-West: 75% (down 2%)
◆ Midlands/Mid East: 71% (unchanged)
▼ South East: 72% (down 2%)
▼ South West: 71% (down 3%)
▼ West: 75% (down 1%)
NATIVE IRISH TREES PLANTED AT RENVYLE HOUSE HOTEL
Renvyle House Hotel in Connemara, Co Galway, has kicked off a native woodland planting initiative as part of its ongoing sustainability programme. Four hectares of native Irish trees have been planted including rowan, oak, birch, alder and Scots pine, in collaboration with forestry management company, Greenbelt.
The planting ceremony was led by John and Sally Coyle, owners of Renvyle House Hotel, and attended by guests including Eamon Ó Cuív, Anne Marie Kelly (General Manager), Zoë Fitzgerald (Chairperson) and members of the hotel team. “Renvyle House Hotel has always been deeply connected to nature and the stunning landscape of Connemara,” said John Coyle. “With this project, we are investing in the future – creating a legacy of sustainability that will benefit both our guests and the environment for generations to come.” The owners say the initiative aligns with the hotel’s commitment to ongoing sustainable practices which include energy conservation measures, responsible waste management and a focus on local and seasonal produce.
Drinks Cart
A STORMY FIVE YEARS
The Algiers in West Cork is celebrating five years under the ownership of Bill and Ann Hillyard with a special anniversary cocktail. ‘A Stormy Five Years’, created by Bill, blends Blacks of Kinsale Golden Irish Rum, Murphy’s Irish Stout and toasted kombu and dillisk syrup (foraged locally), topped with Poachers Ginger Beer and a drop of cassis.
www.thealgiersinn.ie
PRICE FREEZE
Changing Times Brewery has confirmed it will not be increasing its prices in 2025. “Being a locally produced, Irish brewery, we know how disappointing people find regular price increases from some of the major operators. So at the start of 2025, we wanted to give this firm commitment to anyone trying our refreshing beers,” said founding member Ronan Lynch of The Swan. www.changingtimesbrewery.com
The latest releases, news and all things drinks-related
SHAKE IT UP
Alessandro Nikolla from Buffalo Boy in Leitrim was the winner of The Bartenders Association of Ireland Cocktail Competition at CATEX. Sama-Sama was their take on this year’s theme – A Twist on a Classic Cocktail – which impressed judges with its innovative approach, balance of flavours and contemporary presentation. Sponsored by Edward Dillion, almost 40 of Ireland’s top bartenders competed for the coveted title.
www.bartendersassociationireland.ie
DUBLIN PUBS IN DEMAND
Research from Lisney shows that 20 pubs were sold in Dublin in 2024, with a total market value of approx €69.6m. That compares to 2023, when the same number of sales generated €47.3m. Publicans were the dominant purchaser class. Lisney predicts continued demand for city centre locations and a softening of profitability for certain businesses and trading locations.
www.lisney.com
INGREDIENTS
Cooking Tip
Fresh ginger is an essential ingredient in
DIMUTHU KANKANAMGE’S
Sri Lankan Devilled Chicken
Ginger is one of my favourite ingredients to use and is a staple in Sri Lankan cooking. Its sharp flavour, subtle heat and hint of sweetness adds a unique depth to dishes, especially curries. Beyond its taste, ginger really enhances the aroma of a dish, helps tenderise meats and balances out rich, spicy flavours. It’s extremely versatile and can be used fresh, dried or in a paste. It’s an ingredient that most people have in their kitchen cupboards and brings great character to each dish. Fresh ginger is especially popular for seasoning meat dishes, making it an essential ingredient in one of my all-time favourite recipes – Sri Lankan Devilled Chicken. This dish comes from my mom’s traditional family recipe. It’s a super easy, no fuss meal and is loved by everyone. It’s a dish that I definitely think you should try!
Use the meat from the chicken thigh and leg with the bone left in. The bones help to retain the moisture in the chicken while you fry them.
Marinate ingredients
• 500g chicken cut into cubes
• 1 tsp chilli powder
• ½ tsp black pepper
• 1/8 tsp turmeric
• 2 tsp lime juice
• ¾ tsp salt (adjust to your taste)
• 1 tsp oil
Dish ingredients
• 3 garlic cloves finely chopped
• 1 inch finely chopped ginger
• 1.5 tsp chilli flakes
• ¼ cup chilli sauce
• ¼ cup water
• ½ tsp sugar
• 3 peppers (choose 3 different colours and cut into cubes)
• ½ red onion (cut into big pieces)
• 2 tomatoes cut into wedges
Sri Lankan Devilled Chicken
Method
• Mix all the ingredients for the marinade along with the chicken and let sit for 30 minutes.
• Deep fry the chicken until golden brown (option here to use an air fryer – 180°C fo 15-20 min).
• Add some oil to a wok or pan and let it heat, add finely chopped ginger and garlic.
• Add chilli flakes and mix everything together.
• Add chilli sauce and mix.
• Add the water, mix and let simmer.
• When the sauce is simmering, add sugar.
• Then add your fried chicken, peppers and onions and mix well.
• Serve with a cup of rice.
Chef recommendation – add corn starch slurry, this will add a nice glossy look to the dish.
Dimuthu Kankanamge is Chef de Partie at Radisson Blu Hotel, Athlone
The GM at Moxy Hotel and Residence Inn Cork on providing
a new kind of offering in the rebel county
Talking to...
Roger Russell
CAN YOU TELL ME ABOUT THE MOXY AND RESIDENCE INN CORK?
It’s a dual brand hotel with 206 rooms right in the heart of Cork city. These are the first Marriott branded hotels in Cork. The Moxy Cork has 153 rooms and the Residence Inn has 53 suites. I was delighted to join the pre-opening team in June, it was my first opening and a great experience. We worked very hard over the summer months to get everything ready for when we opened in late September. The team we have built are amazing and really love looking after our guests.
HOW DO THE TWO HOTELS DIFFER?
Both hotels blend two unique yet complementary hospitality experiences. Moxy Cork embodies an energetic and stylish atmosphere, designed for modern travellers who seek immersive, social and playful stays. It features a bold design, vibrant communal spaces, “Plug and Meet” areas and 24/7 food and beverage options, while The Residence Inn Cork is dedicated to providing a true home-away-from-home experience, perfect for extended stays. Spacious studios and suites feature fully equipped kitchens and amenities including a gym, laundry facilities and complimentary grocery delivery.
WHAT’S YOUR BACKGROUND IN HOSPITALITY?
I’m a proud Cork man. I grew up in Blackrock and went to school in Beaumont and then Nagle Community College. When I left school, I trained in the Imperial Hotel under Dermot Kelly and his management team and at the same time, studied hotel management with the CERT Trainee Manager Development Programme. I worked in France for six years which was a fantastic experience. I worked in an Irish bar to get started
Hospitality is about people; our hotels encourage our team to be themselves and our guests love that
until my French was good enough before moving into a sales role. Later, I had a lease on a traditional French café before returning to Cork. I held management positions in beverage and conference & banqueting in The Metropole with Gresham Hotels and then had the opportunity to work in one of our sister hotels in Amsterdam as an Operations Manager. I worked there as Deputy General Manager for six years before I became General Manager. I worked at the Metropole as GM for 16 years, which is currently operated by the team at Trigon Hotels led by Aaron Mansworth.
WHAT FIRST DREW YOU TO THE INDUSTRY?
My first summer job was as a porter in a busy hotel in Kerry. I loved how different every day was and that you got to meet so many different people each day. In that first summer I did everything – I sorted empty bottles, cleaned toilets, learned how to work behind the bar, did room service and helped guests with their luggage. I still remember the first time I did an American coach tour as a porter. I couldn’t
get over the number of bags they had. It was a great experience and I often think about the grounding it gave me in the years that followed.
WHEN DID YOU FIRST REALISE YOU WANTED TO DO THIS PROFESSIONALLY?
It was when I finished school and was working in Canty’s Bar in the evenings. My father introduced me to Aylmer Barrett in the Imperial Hotel. We had a chat about a future in the hospitality industry and he told me about the Trainee Manager Development Programme. The rest is history!
WHAT ARE YOUR AMBITIONS AT THE MOXY & RESIDENCE INN?
I’m very excited for this property and the positive impact it will have on the offering for visitors to Cork. It’s very different to most hotels in Cork as we don’t have dedicated restaurant or banqueting facilities. It’s all about providing guests with a welcoming atmosphere in stylish surrounding and ensuring they have a really enjoyable and most importantly, memorable experience. Hospitality is all about people; our hotels encourage our team to be themselves and our guests love that about us.
WHEN WAS JMK HOSPITALITY SET UP?
JMK Group is a family-run business that started when our Managing Director, John Kajani, opened a small boutique hotel in Kensington in 2009 with 21 bedrooms. Since then, it has grown into an extensive portfolio of hotels and coffee houses in London, Dublin, Waterford and now Cork. There are other hotels in the pipeline and we will be adding Belfast to the list soon.
WHAT TRENDS ARE YOU SEEING IN HOSPITALITY?
People want to keep it local and authentic when they stay at a hotel and experience everything to do with the locality – meet the locals and sample the food and beverage offerings from the places they visit. AI is going to be huge and continues to grow; we are seeing more and more service robots appearing in hotels and restaurants. We are also seeing more people travelling outside the traditional summer months as the temperatures in July and August get hotter. Ireland has a great opportunity to take advantage of that market as people try to get away from the heat.
WHAT ARE THE MAJOR CHALLENGES?
VAT and the cost of doing business is such a big challenge for so many businesses. The government needs to bring in robust supports for this industry before it’s too late. Housing is another massive challenge and it impacts recruitment as well. The lack of housing for people who want to work in Cork makes it very difficult to bring people in, not just from abroad but even from places in Ireland like Dublin or Galway.
WHAT ARE THE MAIN OPPORTUNITIES?
AI is going to be huge and continues to grow; we are seeing more and more service robots appearing in hotels and restaurants
Cork and indeed Ireland offer a diverse range of things to experience, blending rich history, stunning landscapes, cultural attractions and vibrant local experiences. We need to make sure we are getting that message out there and that Ireland continues to be an exciting destination that offers value. We have such an amazing country and maybe we forget that sometimes.
WHAT DO YOU DO WHEN YOU’RE NOT WORKING?
Spend time with my family and friends. We love movies in our house, so movie night is massive. The kids keep us busy but we always find time to get outside for a walk on the Greenway, woods or on the beach. We live in East Cork which is such a beautiful place to live and we are so lucky to have these places on our doorstep.
ANY OTHER PLANS ON THE HORIZON?
The hotels are getting busier as we head into spring so it’s all systems go. I’m very excited and looking forward to a busy season. We also have a family trip to Paris coming up as well as a family wedding in Italy, which we’re all looking forward to.
Mulranny Park Hotel
A Premier Destination for Hospitality Excellence
Situated along the iconic Wild Atlantic Way, Mulranny Park Hotel stands as a beacon of luxury, heritage, and adventure. As the hospitality industry continues to evolve, this distinguished property offers a compelling value proposition for travel operators, corporate retreats, and event planners seeking a premier destination that blends relaxation with experiential travel.
Premium Beachfront Hospitality
The allure of Mulranny Beach—just steps from the hotel— positions Mulranny Park Hotel as an exceptional venue for guests seeking a coastal retreat. The Blue Flag beach, with its pristine sands and scenic views, is a key selling point for operators targeting leisure travellers, wellness tourism, and incentive travel programs. From guided beach excursions to premium water sports partnerships, the hotel provides a comprehensive beachside experience that enhances its appeal to discerning clientele.
A Prime Location for Digital Nomad and Corporate Retreats
With the rise of remote work and corporate retreats, Mulranny Park Hotel caters to the needs of digital nomads and business travellers seeking a well-equipped yet inspiring workspace. High-speed Wi-Fi, dedicated co-working areas, and tailored corporate packages ensure that professionals can seamlessly integrate work and leisure. This positioning makes the hotel an attractive option for travel agencies and companies looking to provide employees with a productive yet rejuvenating experience on Ireland’s west coast.
Heritage and Cultural Tourism: Enriching the Guest Experience
Cultural heritage remains a significant driver of tourism, and Mulranny Park Hotel is strategically positioned to offer immersive historical experiences. Tour operators and travel planners can leverage the hotel’s proximity to Achill Island, Westport House, and Croagh Patrick to create bespoke heritage tour packages. Additionally, partnerships with local historians and guides enhance the authenticity of these experiences, making them highly marketable to international and domestic travellers alike.
Capitalizing on the Wild Atlantic Way’s Global Appeal
As one of the most celebrated scenic routes in the world, the Wild Atlantic Way attracts millions of travellers each year. Mulranny Park Hotel serves as a pivotal stop along this route, offering curated travel experiences that capitalize on its coastal setting. Whether through self-drive packages, guided excursions, or wildlife and adventure tourism, the hotel provides ample opportunities for industry stakeholders to craft premium travel offerings tailored to nature and adventure enthusiasts.
Exceptional Hospitality and Amenities
Beyond its stunning location, Mulranny Park Hotel sets itself apart with its commitment to service excellence. From its award-winning Nephin Restaurant, which showcases locally sourced cuisine, to its state-of-the-art leisure centre and spa, the property delivers a superior guest experience. These attributes position it as an asset for hospitality investors, event planners, and travel industry professionals seeking a venue that balances luxury with authenticity.
An Opportunity for Strategic Partnerships
Mulranny Park Hotel presents a unique opportunity for industry stakeholders to align with a property that embodies Ireland’s natural beauty and cultural richness. Whether through corporate collaborations, exclusive travel packages, or destination marketing initiatives, the hotel offers a versatile platform for businesses looking to enhance their edge. For travel industry professionals, corporate clients, and event organizers, Mulranny Park Hotel is more than a destination— it is an investment in exceptional guest experiences and unparalleled hospitality.
Skills for
Futureproof your business and give your employees the tools they need to compete in emerging areas with targeted courses from Skills to Advance
SUSTAINABILITY
Now, more than ever, companies need to ensure their employees have the skills to compete in a low carbon, resource efficient and circular economy. Upskilling employees in green skills is becoming recognised as an essential part of future-proofing businesses and preparing for future corporate sustainability directives.
Under the Skills to Advance initiative, companies of all sizes can access local, accredited and highly subsidised training for their employees. Created and funded by SOLAS, Skills to Advance assists employers to develop new skills in their teams, improve processes and cost savings, and increase their competitiveness through targeted upskilling. Since 2019, over 90,000 training opportunities have been availed of under the initiative.
Included in the Skills to Advance offering are Further Education and Training (FET) micro-qualifications – bitesized, accredited courses that offer targeted training in emerging skill areas. FET micro-qualifications are highly subsidised, flexibly delivered, and short in duration –typically amounting to 50 hours of tutor time and selfdirected learning combined.
All Skills to Advance courses, including FET microqualifications, 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.
A suite of Green Skills FET micro-qualifications is available now for companies to avail of at little or no cost. These programmes have been designed to boost awareness of the key environmental sustainability issues affecting organisations and equip every learner with the green skills needed for sustainable business practice. Green Skills FET micro-qualifications are accredited at Levels 4 to 6 on the National Framework of Qualifications. Programmes currently on offer include:
» Environmental Sustainability in the Workplace
» Lean Practice for Sustainable Business
» Resource Efficiency for Sustainability
» The Circular Economy in the Workplace
» Sustainable Supply Chain Procurement
» Digital Assisted Eco-Driving
» Environmental Sustainability Awareness
Further FET micro-qualifications are in development in the areas of sustainable finance, leadership and corporate sustainability reporting – professional skills that are expected to flourish in the coming years. These programmes are due to launch in 2025 and will help future-proof skills through professional development, as well as help business remain compliant.
To ensure employees and enterprises receive the most relevant, targeted upskilling in the retail and hospitality sector, the Green Skills suite of FET micro-qualifications has been created collaboratively by SOLAS, the 16 ETBs around Ireland and industry partners such as the Environmental Protection Agency (EPA), Sustainable Energy Authority of Ireland (SEAI), Uisce Eireann, IDA Ireland, Enterprise Ireland, Business in the Community (BITC), The Rediscovery Centre and Regional Skills Fora.
Contact your local ETB today about the Green Skills FET micro-qualifications on offer in your area or find out more about Skills to Advance at www.skillstoadvance.ie.
AI is transforming the hotel sector, creating a more seamless, guest orientated operation, writes Donagh Davern
Future EMBRACE the
THEREis no doubt that technology is transforming the hotel sector in many areas. Human effort, procedures and processes which once took an inordinate amount of time have been replaced through technological innovation in areas such as guest service, people management and general operations. Technology yields competitive advantage, provides real-time information and explores large data sets to provide just what is needed to make decisions effectively and in an informed manner.
The use of Artificial Intelligence (AI) is a game changer for hotels, reducing costs and increasing team productivity, while providing improved customer service. Its use on websites through chatbots which handle customer queries has been particularly effective, giving 24-hour easy access for customer queries and releasing staff to provide improved customer service in other parts of the operation. Its use in labour scheduling allows for more accurate forecasting and allocation of people while in revenue management, it’s used to manage the hotel’s inventory and optimise pricing. It is used from beginning to end in the customer interaction, from initial queries to a chatbot, through obtaining guest feedback when clients have utilised the product or service. AI is also effectively used in guest services through what was traditionally the role of the concierge – making suggestions on places to visit or to eat and tailoring bespoke activities packages for clients which in turn increases guest satisfaction.
Virtual Reality (VR) tools create a simulated environment, providing a sensory experience in a virtual world. It is effectively used by hotels to transport a potential wedding enquiry couple to a place where they can visualise their own wedding day, from red carpet arrival to the drinks reception and on to the meal. In Killarney, The Brehon’s immersive 3D experience takes couples on an animated showaround of the hotel using a headset to view three-dimensional animated images of what the hotel offers on a wedding day.
Innovations such as mobile check in, automated check in and digital keys are becoming more common place, enhancing convenience for hotel clients, along with reducing payroll costs – or indeed allowing the team members who once performed such tasks to take care of other important guest service activities. Mobile devices are also used by accommodation and maintenance departments to communicate in a seamless fashion, allowing a speedier turnaround for rooms and enhancing guest satisfaction. Predictive Maintenance, for example, is capable of forecasting potential problems before they even occur through the analysis of data from hotel equipment. The use of AI in guest bedrooms allows customers to voice control their lighting, entertainment and climate systems.
Dr Donagh
Davern is a Lecturer at Munster Technological University and a former Hotel GM
With all the information now available on guests, data management systems can be applied to analyse guest behaviour and preferences
Mobile apps from hospitality software companies like Alkimii are used to post rosters and facilitate access to rosters for employees through mobile devices. They also allow staff to swap shifts and request days off or holidays. The labour management system monitors compliance with legal requirements, allows managers to access real-time labour cost statistics and controls overtime. Such systems enable managers to make timely, informed decisions, allowing them to make staff adjustments in response to any changes in business levels. In the accommodation space, AI optimises staff routes and schedules to ensure efficiency and forecasts and manages stock levels of linens and toiletries to ensure optimum levels without being overstocked or indeed running out.
Twenty-eight years after its initial launch, the Irish Hotel Federation’s reimagined Quality Employer Programme, once a paper-based system, is now online, with a treasure trove of documents, templates and policies accessible within a few clicks via their online portal. Where once a representative visited the hotel to ensure compliance, this process has been moved online, making it more accessible, easier to manage and less time-consuming. For individual hotels, automated systems now monitor employee training and development, allowing personal development plans to be created for each individual employee, monitoring statutory training compliance and accentuating gaps which need to be actioned. With all the information now available on guests, data management systems can be applied to analyse guest behaviour and preferences, facilitating a more bespoke service to individual customers. Business patterns and trends can be identified to enable informed decision-making on future strategic investments or the addition of services. Guest loyalty can be rewarded effectively and promotional offers can be targeted towards a specific client segment, making them more cost effective.
So, what’s next? How about predictive room service based on past stays – AI pre-empts when the guest might like to place an order and sends them a reminder, including suggestions for particular food items which might stimulate their palate. Along with this, we will see increased integration of robotics for room deliveries, linen transportation and other manual tasks. What about the AI enabled bartender, an expert mixologist that remembers your favourite cocktail, or indeed a fully automated kitchen that prepares restaurant quality meals using sensors, cameras and robotic arms?
There’s no doubt that AI and technology are transformational for the hotel sector and that advances in these areas are creating a more seamless, guest orientated operation, with greater efficiencies. AI frees up people to perform more important tasks and facilitates the interpretation of huge data sets. Artificial Intelligence is shaping the future of hospitality as we know it and will be an integral part of hotel operations into the future.
AND THE WINNER IS...
The2024 Virgin Media Business Gold Medal Awards were held in the Galmont Hotel & Spa Galway in February, with returning MC Anton Savage doing a great job in managing an enthusiastic 650-strong audience and keeping them entertained throughout the evening. Hayfield Manor took home the coveted Supreme Winner award, along with Gold in the Five Star Hotel category and Silver in the Five Star Hotel Casual Dining Experience category. Describing their experience at the hotel, judges commented that Hayfield Manor is “all about luxury and unwinding from the minute you arrive.”
Congratulations to all our winners; we’re looking forward to seeing you again next year!
Other winners on the night included Kilronan Castle Estate & Spa who was named Ireland’s Four Star Hotel and the Armada who took home the award for Ireland’s Leading Green Hotel. Ireland’s Five Star Resort once again went to Adare Manor and for the second year in a row, the award for Ireland’s Favourite Place to Stay went to Castle Leslie Estate. Theresa Allen at the Headfort Arms Hotel in Kells, Co Meath was honoured with the Lifetime Achievement award, while the Lake Hotel’s Noel Enright was named Ireland’s Chef of the Year.
The Gold Medal Awards celebrate the achievements of the Irish hotel and catering sector. They also recognise and reward the high standards of excellence that this sector strives to achieve every day. Judges were impressed by the determination and grit shown by all the shortlisted entries for this year’s event. Congratulations to all our winners; we’re looking forward to seeing you again next year!
SPONSORED BY
HAYFIELD MANOR SUPREME WINNER
Hayfield Manor took home the Supreme Winner award at the 2024 Virgin Media Business Gold Medal Awards, also taking home Gold in the Five Star Hotel category and Silver in the Five Star Hotel Casual Dining Experience category. Judges described the excellent service, the high standard of training evident across all departments and first class food. Hayfield is, says the judges, “all about luxury and unwinding from the minute you arrive.”
KILRONAN CASTLE ESTATE & SPA
IRELAND’S FOUR STAR HOTEL
Judges were impressed by the service at Kilronan Castle, the well-appointed rooms, the friendly staff and overall ambience. Describing it as “much closer to a 5 star than a 4 star”, Kilronan Castle punches above its weight in all regards.
Silver - Armada Hotel Bronze - Ballygarry Estate Hotel & Spa
SPONSORED BY
ADARE MANOR
IRELAND’S FIVE STAR RESORT
Adare Manor has won Ireland’s Five Star Resort for the fourth year in a row, an impressive accolade for an outstanding hotel. The entire experience, says the judges, was nothing short of amazing – “anything they see that will give the guest a better experience, they make it happen.”
Silver - Dromoland Castle Hotel
Bronze - Sheen Falls Lodge
SPONSORED BY
ARMADA HOTEL
IRELAND’S SUSTAINABILITY / LEADING GREEN HOTEL
The Armada Hotel isn’t just Ireland’s leading green hotel; it’s also one of the leading green hotels in Europe, if not the world. So says the judges, who lauded the hotel’s numerous green initiatives which include B Corp certification, solar panels and commitment to 100% renewable electricity.
Silver - Ballygarry Estate Hotel & Spa
Bronze - Dromoland Castle Hotel
RENVYLE HOUSE HOTEL AND RESORT
IRELAND’S FOUR STAR RESORT
Located on the shores of the Wild Atlantic Way, Renvyle House Hotel and Resort boasts a stunning location, excellent food, staff and service. Judges described the “true Irish welcome” they enjoyed at this worthy, award-winning hotel.
Silver - Harvey’s Point
Bronze - Galgorm
SPONSORED BY
HOTEL ISAACS CORK
IRELAND’S THREE STAR HOTEL
Hotel Isaacs Cork exceeds its 3 star rating, with 4 star service, excellent menus, a beautiful location and pristine offering. Judges also mentioned the comfortable, well-appointed rooms and commitment to sustainability.
Silver - Clew Bay Hotel
Bronze - Great National South Court Hotel
ARD NA SIDHE COUNTRY HOUSE HOTEL
IRELAND’S COUNTRY HOUSE & GUEST HOUSE EXPERIENCE
Judges experienced a “uniquely personalised experience” at Ard na Sidhe, with excellent food, knowledgeable staff on hand to help with every request and an overall high level of service. A solo harpist added to an exceptional stay.
Silver - Dunbrody Country House
Bronze - Marlfield House Hotel
THE BLUE HAVEN HOTEL
IRELAND’S FINE DINING HOTEL RESTAURANT
Attention to detail differentiates the tasting menu at The Blue Haven in Kinsale, along with top class dishes, finesse and excellent staff. Each dish tasted better than the last. An open kitchen added to the theatre of the experience.
Silver - Tankardstown House, Brabazon Restaurant
Bronze - Kilronan Castle Estate & Spa
DROMOLAND CASTLE HOTEL
IRELAND’S FIVE STAR HOTEL SPA EXPERIENCE
Every inch of the spa at Dromoland Castle has been designed to quiet the mind and allow guests to slip into a state of peaceful calm. Premium products and expertly trained therapists combine to create a truly tranquil, award-winning space.
Silver - Ashford Castle
Bronze - ESPA at The Europe Hotel & Resort
GALGORM
IRELAND’S FOUR STAR HOTEL SPA EXPERIENCE
Judges described Galgorm’s spa as the best they have ever enjoyed. Excellent therapists, premium products and a unique thermal area contributed to the overall experience.
Silver - The Johnstown Estate
Bronze - Ice House Hotel
For more information visit: www.goldmedal.ie or contact Jill Thornton, Senior Event Manager Phone: 01 640 1700 | Email: jill.thornton@ashvillemediagroup.com Limited number of Category Sponsorships remaining, for more information contact Trish Murphy, Sponsorship Director Phone: 086 837 9246 | Email: trish.murphy@ashvillemediagroup.com Now in their 35th year, the Gold Medal Hotel Awards are recognised as the leading independent awards programme for the Irish hospitality industry. Judged by industry experts, the Hotel & Catering Review Gold Medal Awards recognise and reward excellence in hospitality and catering operations across the island of Ireland. These awards encourage and applaud hotels, restaurants, guest houses, spa and leisure facilities, event caterers, healthcare caterers, site caterers, as well as individuals and teams, that achieve the highest standard of product and service in the industry.
CASTLEWOOD HOUSE DINGLE
IRELAND’S BREAKFAST EXPERIENCE
Top class from start to finish, breakfast at Castlewood House features fresh, locally sourced food, homemade breads and scones and options for all dietary needs. Friendly, welcoming staff and a beautiful location added to the overall experience.
Silver - Pembroke Kilkenny Hotel
Bronze - Celtic Ross Hotel
THE MERRION HOTEL DUBLIN
IRELAND’S AFTERNOON TEA HOTEL
Exceptional quality and service define the Afternoon Tea offering at The Merrion. Served in a beautiful room, the artwork themed Afternoon Tea is based on art found throughout the hotel. Judges also commented on the attentive service from Elle and Caroline in particular.
Silver - Carton House, A Fairmont Managed Hotel
Bronze - Marlfield House Hotel
CASHEL PALACE HOTEL
IRELAND’S CASTLE & HERITAGE WEDDING EXCELLENCE
Judges described the high level of service at Cashel Palace, with a flexible wedding offering that caters to every budget. With a host of spaces that can be used for a wedding, this is a very special place that’s hard to beat.
Silver - Castle Leslie Estate
Bronze - Markree Castle
NEWPARK HOTEL KILKENNY
IRELAND’S FAMILY FRIENDLY HOTEL
This is the second year that Newpark has taken home the award for Ireland’s Family Friendly Hotel. With attractions like the Jurassic Experience, Kids Club, swimming pool and kids menus, Newpark is the ideal destination to keep kids (and parents) happy.
Silver - Clonakilty Park Hotel
Bronze - Amber Springs Hotel
SPONSORED BY
THE MAYSON HOTEL
IRELAND’S CITY HOTEL
Judges commented on the beautifully appointed, thoughtfully decorated rooms, attentive staff and welcome on arrival. Ryleighs rooftop restaurant features a well curated wine list, excellent food and engaging staff. A stay at this Dublin city hotel makes for a very special experience.
Silver - The Dean Cork Bronze - The Hardiman
CORK’S VIENNA WOODS HOTEL
IRELAND’S GRAND WEDDING HOTEL
Cork’s Vienna Woods Hotel offers an excellent location for weddings at a reasonable price point – this is a venue that knows how to do weddings in style. Delicious food, well-trained staff and excellent amenities impressed the judges, who also commented on the beautiful grounds.
Silver - Glenlo Abbey Hotel & Estate
Bronze - Mulranny Park Hotel
SPONSORED BY SPONSORED BY
JAMES O’SULLIVAN, PARK HOTEL KENMARE
IRELAND’S FIVE STAR CHEF OF THE YEAR
James O’Sullivan creates superb, classy food delivered with style. The Kerry native has crafted seasonal and elevated menus with a nod to the comforts and traditions of Irish cuisine.
Silver - Liam Finnegan, Ashford Castle
Bronze - Mark Treacy, Sheen Falls Lodge
SPONSORED BY
THE JOHNSTOWN ESTATE
IRELAND’S BUSINESS & CONFERENCE HOTEL
Johnstown Estate offers various rooms for meetings and events to suit all sizes. Techology throughout the hotel is top-class, with a well-trained, knowledgeable team on hand to look after every request.
Silver - Lyrath Estate
Bronze - Radisson Blu Royal Hotel Dublin
SPONSORED BY
KILLARNEY PLAZA HOTEL & SPA
IRELAND’S HOTEL CASUAL DINING EXPERIENCE
Judges commented on the “super customer service from both server and management, a level above normal expectations for casual dining.” Dishes were faultless, with local produce featuring extensively on the menu.
Silver - Great Southern Killarney
Bronze - Armada Hotel
MULRANNY PARK HOTEL
TOURIST EXPERIENCE OF THE YEAR
Aside from the excellent service, fine food and stunning location opposite one of Ireland’s most renowned tourist attractions, judges were amazed to find local food tours and the Connemara sheep that found their way nightly onto the lawns of the hotel.
Silver - The Gleneagle Hotel
Bronze - Chancery Hotel Dublin
PEMBROKE KILKENNY HOTEL
IRELAND’S BOUTIQUE HOTEL OF THE YEAR
Judges commented on the deceivingly large, well-appointed and beautifully decorated rooms, the faultless food and friendly, efficient staff that make this Kilkenny city centre hotel a hidden gem.
Silver - Stauntons on the Green Bronze - The Blue Haven Hotel
KILLASHEE HOTEL
IRELAND’S GUEST EXPERIENCE
For the judges, it was incredible to witness so many staff members smiling throughout their stay, from reception and housekeeping to everyone they passed. “Louise and Katie on reception, Endi and Brianna in the Oak & Anvil and Sara and Zara all deserve a particular mention for their friendliness and excellent service.”
Silver - Harvey’s Point
Bronze - The Montenotte
A Legacy of Excellence in Family Hospitality
Nestled in the heart of Kilkenny City, the award-winning Newpark Hotel is a shining example of Irish hospitality, combining rich history with contemporary luxury. This family-owned and operated hotel has long been a cherished destination, welcoming generations of guests with its unwavering commitment to quality, warmth, and service.
Steeped in history, the Newpark Hotel stands on 40 acres of parkland, offering a sanctuary of comfort and relaxation just minutes from Kilkenny’s medieval streets.
Over the years, it has evolved into one of Ireland’s premier hotels, seamlessly blending tradition with modern innovation. Its dedication to providing exceptional family experiences has been recognised with the prestigious Gold Medal Award for Ireland’s Best Family-Friendly Hotel for two consecutive years—a testament to the hotel’s commitment to creating memorable and immersive experiences for guests of all ages.
For families, Newpark is an unrivalled haven. Jurassic Newpark, with its life-sized animatronic dinosaurs, thrilling Jurassic Bounce adventure park, and interactive pet farm, offers endless entertainment for children, while the Jurassic Juniors Kids Club ensures fun-filled activities throughout their stay. Parents can unwind at the luxurious
Escape Health Club & Spa, featuring an outdoor infinity pool, sauna, steam room, and indulgent treatments.
Beyond its family-friendly credentials, Newpark Hotel is renowned for its elegant weddings and exceptional events. With a stellar reputation for crafting bespoke celebrations, its expert team ensures that every wedding and special occasion is tailored to perfection, whether an intimate gathering or a grand affair. Couples and event organisers alike are drawn to the stunning ballroom, beautifully landscaped gardens, and impeccable service that define Newpark’s signature touch.
Dining at Newpark is another highlight, with Gulliver’s Restaurant and Scott’s Bar & Brasserie serving a carefully curated menu of locally sourced, seasonal dishes. With a focus on exceptional quality and fresh Irish produce, the hotel’s culinary team delivers an unforgettable dining experience that keeps guests returning time and again.
From families seeking adventure and relaxation to couples looking for romantic escapes or dream wedding venues, Newpark Hotel continues to set the standard for Irish hospitality. Its commitment to excellence, combined with its rich heritage, makes it an industry leader and a shining jewel in Kilkenny’s hospitality landscape.
For more information or to book your stay, visit newparkhotelkilkenny.com or call +353 56 7760500.
ASHFORD CASTLE
IRELAND’S WINE
EXPERIENCE
A unique and interesting experience from start to finish. Judges in particular mentioned Lorenzo, who is “a credit to the hotel. His knowledge on each and every wine was fantastic, while his personality was the highlight of the evening.”
Silver - Cashel Palace Hotel
Bronze - Ballynahinch Castle Hotel
SPONSORED BY
GLENLO ABBEY HOTEL & ESTATE
IRELAND’S FIVE STAR GUEST EXPERIENCE
NOEL ENRIGHT, THE LAKE HOTEL
IRELAND’S CHEF OF THE YEAR
At The Lake Hotel, Noel Enright is producing high end, beautifully execute and accomplished food with classic influences – and very good value.
Silver - Danni Barry, Ballynahinch Castle Hotel
Bronze - Angel Pirev, The Mustard Seed Country House and Restaurant
Silver - The Merrion Hotel
Bronze - The Killarney Park
SPONSORED BY
LUTTRELLSTOWN CASTLE RESORT
IRELAND’S SMALL WEDDING HOTEL
A wonderful venue in every aspect, Luttrellstown Castle is the ideal location for a small wedding. Events of every size are catered for, with a wedding team ready to create the perfect day.
Silver - The Station House Hotel Bronze - Lough Rynn Castle
SPONSORED BY
Investment by the owners has made the guest experience at Glenlo Abbey even more impressive. Judges commented on the “understated luxury”, the superb food offering and welcoming staff.
BALLYFIN DEMESNE
IRELAND’S MENU PROVENANCE AWARD
From fresh apple juice, honey and garden vegetables, it couldn’t get much more local at Ballyfin. Judges commented on the faultless food and emphasis on local produce. “I can only give it a 10 out of 10.”
Silver - Ballymaloe House Hotel
Bronze - Inchydoney Island Lodge & Spa
THE G HOTEL & SPA
IRELAND’S FIVE STAR HOTEL CASUAL DINING EXPERIENCE
Both food and staff are the stars of the show at The g Hotel in Galway. Judges also commented on the innovative menu and wine pairing suggested by the server – an exceptional experience.
Silver - Hayfield Manor
Bronze - Trump International Golf Links & Hotel Ireland
LADY HELEN AT MOUNT JULIET ESTATE
IRELAND’S FIVE STAR FINE DINING HOTEL RESTAURANT
Described as “the best meal I have ever had” by the judges, the food at Lady Helen at Mount Juliet is exceptional. Service was impeccable yet friendly, all adding to an unforgettable experience.
Silver - Ballyfin Demesne
Bronze - Carton House, A Fairmont Managed Hotel
THE EUROPE HOTEL & RESORT
IRELAND’S FRONT OF HOUSE TEAM/TEAM MEMBER
The front of house team at The Europe aren’t just friendly and efficient; no request is too large while their knowledge of the local area is impressive. A warm welcome awaits all guests to The Europe, paving the way for an exceptional stay.
Silver - Sligo Park Hotel & Leisure Club
Bronze - The Mustard Seed Country House and Restaurant
SPONSORED BY
OUR STORY
At BWG Foods wholesale division we’re passionate about quality, food safety and great value for money. Through our offering and expertise, along with our commitment to outstanding service, we aim to exceed customer expectations.
One of our key strengths is our local presence around the country meaning we are always close to you, no matter where your business is.
BWG Foods is a proud member of Bord Bia’s Origin Green sustainability programme since 2020. We are committed to the transition to renewable energy, to source our products more sustainably, and to reduce our carbon emissions and waste.
Industry leading storage and distribution ensures your order arrives in premium condition.
We deliver your order fresh, on time and in full, every time.
You’ll have peace of mind knowing we’re helping you serve the best.
CASTLE LESLIE
IRELAND’S FAVOURITE PLACE TO STAY
Connacht - Ashford Castle
Leinster - Woodenbridge Hotel & Lodge
Munster - The Rose Hotel
Ulster - Castle Leslie
ROMANTIC CASTLES OF IRELAND
IRELAND’S BEST FAMILY RUN HOTEL GROUP
THE KINGSLEY HOTEL
OUTSTANDING CUSTOMER SERVICE
EXCEL RECRUITMENT
IRELAND’S INNOVATIVE SUPPLIER
IRELAND’S BEST HOTEL GROUP
SPONSORED BY MHL HOTEL GROUP
THERESA ALLEN, HEADFORT ARMS HOTEL
LIFETIME ACHIEVEMENT AWARD
A ChatQuickwith... Mairea Doyle Balfe
Sometimes, small changes can have the biggest impact. I think that’s a really strong part of why the group works so well
The Executive Director of Corporate Development at Cliste on scaling up and driving an innovation mindset
HOW WAS BUSINESS IN 2024?
Business was good. The hotel sector experienced a real lift in the post-Covid period and levels of growth began to stabilise.
I expect that to continue this year. I also expect to see costs continuing to rise, which will make business that bit more challenging. Trying to give guests the same level of guest experience while managing costs is difficult.
HOW DID YOU GET INTO THE HOSPITALITY SECTOR?
I began my career with Hilton and Aramark before moving into consultancy with PKF in the US. I worked there for about eight years and then moved back to Ireland to work with Horwath Bastow Charleton before moving to Crowe Ireland as a Director. I joined Cliste in 2023 and I love the role. It’s a great team and a more fast-paced environment compared to professional services.
DO YOU ENJOY THAT TYPE OF FAST-PACED ROLE?
I do, I really enjoy the dynamism and agility of hospitality. What I love most about it though is the people. Hospitality is very much a people business and that’s the heart of what Cliste seeks to acheive.
WHAT ARE THE BIGGEST CHALLENGES FACING THE SECTOR?
Costs is a major one and has been for the last few years. Increases around payroll and legislative requirements are also taking their toll. I think making the industry an attractive and career-driven proposition for young people is difficult. Collectively, we have to work hard to get the message across that hospitality is a great sector to have a career in.
CLISTE OPENED ITS FIRST HOTEL IN BELFAST AT THE END OF 2023
We did. voco Belfast, part of the InterContinental Hotels Group (IHG), underwent a £3.5 million refurbishment last year, which included a new reception, bar and restaurant, conference facilities and guest bedrooms. It’s doing very well; the team there are starting to see the same faces coming in again and again which is very encouraging.
WHAT’S THE BIGGEST LESSON YOU’VE LEARNED IN YOUR CAREER SO FAR?
I think being true to who you are is so important. That’s why I like working at Cliste, it’s a very people-oriented company. Paul and Sean are so great to work for.
WHAT ARE YOUR AMBITIONS FOR 2025?
To continue to grow and bring more hotels into the collection. We currently have 16 properties and we have the ability to scale up and manage more.
WHAT DO YOU ATTRIBUTE THE SUCCESS OF CLISTE TO?
Cliste is made up of a focused and driven team who are determined to grow the brand. We also have an innovation team that’s responsible for developing an innovation mindset at each of the hotels, giving management the chance to constantly question the status quo. That kind of thinking empowers people and allows for change. Sometimes, small changes can have the biggest impact. I think that’s a really strong part of why the group works so well.
