Community SPIRIT
How The Chancery is telling the story of Dublin’s heritage
LOCAL LEGEND
CONNIE O’KEEFFE is keeping things in order at the Horse & Jockey Hotel
MAKING CONNECTIONS
“A tribute to a Remarkable Chef” WINNERS OF THE JOE SHANNON CULINARY COMPETITION ANNOUNCED
on an international stage at Meitheal
15
ISSUE 3 2025
“Meitheal gives overseas buyers a unique opportunity to meet with all our top Irish tourism businesses under one roof, where they can sign new contracts, create new and exciting itineraries and ultimately ensure that overseas visitors experience the very best of what Ireland has to o er.”
Paul Mockler, Head of Commercial Development, Fáilte Ireland
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OUT & ABOUT
Guests enjoyed a six-course dining experience at the Barton Rooms Restaurant at Barberstown Castle
COMPETITION
The winners of the inaugural Joe Shannon Memorial Culinary Competition have been announced
REFURBISHED + REFRESHED
A refurbishment at the Killarney Park reflects the hotel’s new motto – time made richer
TALKING TO
Grace Kelly has taken up the role of Food & Beverage Manager at Kelly’s Resort Hotel
HOTELS
The Chancery tells the story of Dublin’s heritage and sets the standard in sustainable hotel design
INTERVIEW
Connie O’Keeffe is keeping things in order at the Horse & Jockey Hotel
MEMORABLE MEAL
Saravanan Sannumugam’s take on Fish Moolie is a tribute to a dish he enjoyed in Kerala
Your monthly round-up...
KERRY HOTEL GROUP NAMED BEST WORKPLACE FOR WOMEN
Kerry based, family-run hotel group, the O’Donoghue Ring Collection, is one of only 34 businesses in the country to be recognised as one of the Best Workplaces for Women in Ireland in 2025. Now in its seventh year, the Best Workplaces for Women is a programme that aims to recognise those top organisations which, in addition to providing a great work environment for everyone in general, are creating positive and supportive workplaces for women in particular. Gemma Ring,
Managing Director of the O’Donoghue Ring Collection, said: “As a business that always strives to put our employees central to everything that we do, hearing the news that we had made the Ireland’s Best Workplaces 2025 list and Best Workplaces for Women 2025 has been incredibly special. Fostering a workplace of camaraderie and inclusivity is at the heart of who we are and for this to be recognised on a national platform fills us with immense pride.”
Philip Brazil has taken the helm as Executive Chef at Kelly’s Resort Hotel. Succeeding Eugene Callaghan after his 15-year tenure, Philip previously worked at The K Club, Sheen Falls and Castle Leslie, as well as gaining valuable experience in the Middle East.
“I’m thrilled to join Kelly’s and be part of such a storied legacy of quality and innovation. My goal is to build upon the hotel’s rich culinary tradition while introducing exciting new flavours that blend the best of both modern and classic influences.”
APPOINTMENT
Siobhán O’Sullivan has been appointed to the role of Director of Sales & Marketing at Westport Estate. Siobhán previously led the repositioning of Mount Juliet Estate, driving a brand reimagining, integration into Marriott’s Autograph Collection and achievement of 5-star status. She said: “It’s an exciting time to join Westport Estate as it evolves into a world-class destination. Our mission is to celebrate the estate’s heritage and natural beauty while creating engaging visitor experiences. I look forward to working with our talented team and local community to bring this to life.”
NEW FOOD MARKET AT SWORDS CASTLE
Each month from April to September 2025, a new food market will take place at Swords Castle Fingal. Featuring artisan food, fresh produce, handmade crafts and fun family entertainment, the Swords Castle Food Market is a joint venture of Fingal County Council, Fingal Food Network and Fingal Farmers Group. It will take place on the third Saturday of each month from 10am to 3pm. Stallholders are invited to express their interest in being part of the new venture. Anyone who would like to participate should email niamh@acmecollective.com. The 2025 dates are all Saturdays: 19th April, 17th May, 21st June, 19th July, 16th August and 20th September.
NEW CHARITY PARTNER FOR ROCHESTOWN PARK HOTEL
Pictured (l to r): Niamh McNally, McNally Family Farm; Jim Scully, Fingal Farmers Group; AnnMarie Farrelly, CE, Fingal County Council; Cllr Brian McDonagh, Mayor of Fingal County Council Pic: Shane O’Neill, Coalesce
BALLYGALLY CASTLE TURNS 400
Cork’s Rochestown Park Hotel has announced Irish Guide Dogs for the Blind as its charity partner to support the organisation’s mission to provide mobility and independence to those who are vision impaired and the families of children with autism. The new partnership will include signage displayed in the main hotel reception area, illustrating what guide dogs and assistance dogs look like in their working jackets and advising that they should not be petted, fed or distracted while they are working. The hotel will also become a familiar environment for the charity’s dogs in training, who will use the facilities to get accustomed to escalators, stairs and the bustling atmosphere of restaurants and bars.
Ballygally Castle in Antrim is marking its 400th anniversary with a major investment of almost €485,000 (£400,000). This latest refurbishment includes the renovation of 18 Coastal Rooms and the Antrim Suite and comes ahead of a year-long programme of events and festivities set to take place at the hotel throughout 2025. “My father purchased the hotel almost 60 years ago and since then, we have continued to invest significantly to provide an unforgettable visitor experience – from our stunning coastal location and luxurious accommodation to exceptional dining and of course, our famous friendly resident ghost, Lady Isabella,” said Howard Hastings, Chairman of Hastings Hotels.
“EGGS CAPE” TO INTERCONTINENTAL DUBLIN
An eggs-tra special Easter awaits families at the InterContinental Dublin. The hotel’s one-night stay special offer includes a family room with breakfast, a special Easter-themed treat in the room on arrival and courtesy Easter activities including an Easter Egg hunt, Easter Egg decorating and cinema nights.
Auto-Enrolment
SPOTLIGHT ON...
David Maguire on how hospitality businesses can prepare for auto-enrolment
Hotel and hospitality businesses across Ireland are on the clock as the country’s new Auto-Enrolment Retirement Savings Scheme comes into force on 30 September 2025. The scheme introduces mandatory employer contributions and new administrative requirements, marking a significant shift for the sector – particularly for businesses that have never had to manage workplace pensions before. The hospitality sector now faces additional payroll costs starting at 1.5% of gross salaries (capped at €80,000 per employee) in year one, rising to 6% within a decade.
While contributions will be phased in gradually, costs will more than quadruple within a decade. If owners don’t plan ahead, they risk cash flow and compliance challenges.
Auto-enrolment will apply to employees aged 23 to 60 who earn €20,000 or more per year and are not already in a pension scheme. Employers must match employee contributions, while the State will provide a top-up of €1 for every €3 paid by staff. A business with 50 staff could be looking at an extra five or six-figure payroll cost within a decade. Budgeting for this now is essential. Otherwise, businesses will be caught off guard when contributions ramp up.
Key concerns around auto-enrolment
» Payroll system readiness –Employers must ensure their systems can handle automatic enrolment, opt-ins and opt-outs.
» Staff communication –Employees need to be informed about their pension entitlements, contribution rates and the opt-out process.
» Cash flow management –Rising employer contributions must be factored into long-term financial planning.
» Ongoing compliance –Employers who fail to make required contributions could face penalties and backdated repayments.
What should business owners do now?
» Assess your workforce –Identify who will be automatically enrolled.
» Upgrade payroll systems –Ensure compliance with auto-enrolment requirements.
» Budget for rising costs –Plan for increasing employer contributions over time.
» Educate staff –Help employees understand their pension entitlements.
» Explore outsourced solutions –Reduce admin headaches by working with pension and payroll specialists.
David Maguire is Assistant Tax Manager at HLB Ireland
Spring Days (Copper) by Liam Butler
David Maguire on how hospitality
At The Barton Rooms, dining is more than just a meal, it’s a time for sharing special moments and creating unforgettable memories through culinary mastery
The award-winning Barton Rooms Restaurant at Barberstown Castle relaunched recently, marking a new chapter in its rich history. At a special event to mark the occasion, guests enjoyed a six-course dinner, curated by Executive Head Chef Pablo Bernardo and Executive Sous Chef Jeferson Silvestre, showcasing modern contemporary cuisine with a French accent.
“At The Barton Rooms, dining is more than just a meal, it’s a time for sharing special moments and creating unforgettable memories through culinary mastery. Our dishes are crafted from the finest local ingredients, with each plate thoughtfully designed to engage your senses and stir your emotions. Dining with us means embarking on a new journey that goes beyond the ordinary. Every course has a story to tell, every aroma evokes a memory and every flavour whispers of our chef’s dedication,” said Pablo.
OutAbout and
In March, guests were treated to a six-course dining experience at the newly launched Barton Rooms Restaurant at Barberstown Castle
On the Menu
Lobster mousse with pickled daikon, parsley aioli, red sorrel
Kingsbury tenderloin Wagyu tartare with grilled brioche, crispy egg yolk, black truffle cheese
Wild Irish sea bass with green peas, clams, fregola, Sauvignon Blanc jus
7oz dry-aged beef fillet with crispy potato, potato foam, burnt artichoke purée, chargrilled broad beans, Bordelaise sauce
Elderflower and gin-infused rhubarb with stem ginger, saffron espuma
70% dark chocolate, coffee and white chocolate mousse with Five Farms Liqueur icecream
Luke Joyce and Yasmin Seky
Margaret Jeffares
Sinéad Ronan
Executive Sous Chef Jeff Silvestre and Executive Head Chef Pablo Bernardo
Richard Millea, General Manager, Barberstown Castle
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Winners
Professional Chef category
» First place
Rodolpho Leonardo and Attila Czibla
» Second place
Michael Thomas and Ger Reidy
» Third place
Diarmuid O’Callaghan and Jana Pasjakova
Hobby Chef category
» First place
Sharlene Marsden
» Second place
Shane MacDhohnmail
» Third place
Barbara Buckley
friendship, honouring the incredible legacy of Joe Shannon,” they commented.
Speaking about the competition, Cliste’s Chief Operating Officer Chris Austin, said: “I want to take this opportunity to thank my Cliste colleagues, the Radisson Blu, Sligo team, our partners at ATU St Angela’s and the many individuals who came together to create the Joe Shannon Culinary Competition to honour a very special individual. The competition is a wonderful celebration of Joe’s life. Over the course of the competition, we have met many talented chefs who have been inspired by Joe to follow their culinary passions. Our worthy winners showed fantastic commitment and talent throughout the competition and we look forward to following their journeys.” The event will return in spring 2026.
Our worthy winners showed fantastic commitment and talent throughout the competition and we look forward to following their journeys
2nd Place Professional Chef Category – Seamus Preston, Mick Thomas, Ger Reidy, Marie Shannon and Stefan Matz
3rd Place Professional Chef Category – Seamus Preston, Jana Pasjakova, Diarmuid O’Callaghan, Marie Shannon and Stefan Matz
Pictured (l to r): Molly O’Riordan, Conor O’Riordan, Paula Scallon, Lola Fernandez and Amelia O’Riordan
Pictured (l to r): Joseph Shannon Jnr, Orla Shannon, Marie Shannon, Emer Shannon
Pictured (l to r): Keith Christie, Executive Chef at the Radisson Blu Hotel & Spa, Sligo, Marie Shannon, Joseph Shannon Jnr and Orla Shannon
The youngest daughter of Bill Kelly has taken up the role of Food & Beverage Manager at Kelly’s Resort Hotel
Talking to...Grace Kelly
CONGRATULATIONS ON YOUR NEW ROLE.
HOW’S IT GOING SO FAR?
I’m really happy to be back at the hotel. I came back to Ireland in January after completing a Master’s in hospitality management with a specialisation in Food and Beverage in Switzerland. Before that, I worked in marketing in the corporate world for a few years. It was great to experience a different industry, but I always knew I’d go back into hospitality.
DID YOU ENJOY SWITZERLAND?
It was amazing. I’m not sure if it’s a place I’d like to live long-term but the Master’s was great. I studied at the École Hôtelière de Lausanne for two years where both my dad and sister also studied. It was like a working programme where I got the opportunity to work in the industry. It was a small course, there was only about 60 people on it from all over the world.
HOW IS BUSINESS AT KELLY’S?
We had a really strong start to the year. Our team works hard to cater to a wide range of guests so we have activities like Bridge Week, Art Week and Wine Week. We also have events focused around cooking and health. Those kind of activities help us attract guests during the off season.
DID YOU GROW UP IN THE HOTEL?
I did, I grew up working in the hotel from when I was quite young. When I was about 14, I started working properly in it. It was always part of my summers or weekends. When I went to college, I didn’t do hotel management initially. I opted for marketing, innovation and technology and trained with Johnson & Johnson for a year or so. Then Covid hit so I came back to the family and helped dad with the wine side of the business. At that stage, I knew I didn’t want to come back to the hotel permanently. I wanted to get experience elsewhere, so I took up an activation manager role at Mars North Europe for a couple of years.
WHAT MADE YOU COME BACK?
Working for Mars was a great learning experience. I’d be calling my dad saying, why don’t we do this differently or incorporate something like this to grow the business. Eventually I asked myself, what am I doing here? I shouldn’t be in the corporate world, I want to be in hospitality. I left Mars and did the three-month course at Ballymaloe, which I loved. It gave me a great appreciation of food and an understanding of what
our chefs do. At Kelly’s, we grow a lot of our own food in our gardens so it was helpful to see how they do it at Ballymaloe and how they utilise their produce. After Ballymaloe, I went on to do the Master’s in Switzerland.
WHAT’S YOUR ROLE AT KELLY’S?
I’m the Food and Beverage Manager. I’m not back long so really my priority is to learn and understand every aspect of the business. We have a number of food and beverage operations including the café, the deli, Beaches Restaurant, The Sea Rooms, The Ivy Rooms and La Marine Bistro. I grew up working in some of these areas but they’ve changed so much over the years; it’s a huge learning curve at the moment.
THE SEA ROOMS HAS BEEN VERY WELL RECEIVED. HOW IMPORTANT IS THAT SUCCESS TO THE HOTEL?
It’s so important. My Dad and sister are constantly innovating and changing the offering so that each year when customers return, they have something new to experience. During Covid, we had a tent in the garden to encourage outdoor dining. It was a huge success and that’s when we saw a gap for something like The Sea Rooms. To survive in this industry, it’s important to keep evolving so that your guests are excited to come back.
GOING FORWARD, ARE THERE ANY CHANGES YOU’D LIKE TO MAKE?
I’ve gotten this question a few times! Coming back to the hotel and taking up this role, there is a bit of pressure. I see everything that’s been done before me and the constant improvements to bring the hotel to the level it’s at. I guess my priority right now is to learn and figure out how every detail of the operation works before I start to even think about making changes. I hope my experience over the past few years will help me add my own little touches in time. My ambition is to hopefully help improve the hotel like generations before me and to make sure guests leave happy after their stay. I also want to make sure our team enjoys working here every day.
WHAT DO YOU ENJOY ABOUT HOSPITALITY?
I love engaging with guests and with our team. I think that’s what really drew me back to hospitality. I didn’t realise how much I missed the industry until I left. I grew up with it, it’s always been a big part of my life. I’ve known some of the team since I was born. There’s something about the operation of a hotel and the buzz; for me, it gives me energy.
A refurbishment at the Killarney Park reflects the hotel’s new motto – time made richer
Refurbished Refreshed
The Killarney Park has completed the initial phase of its renewal and refurbishment programme. The hotel’s 69 guest rooms and suites have been upgraded, drawing inspiration from Kerry’s history and landscapes. The design brief from the Treacy family to McCauley Daye O’Connell Architects was to blend old-world Irish charm with modern amenities and source materials locally, as much as possible. O’Connell Architects’ research uncovered two well-preserved watercolours in the National Gallery of Ireland showcasing views of the Killarney Lakes. These were photographed and turned into scenic wallpaper for the suites and a backdrop for classic rooms. Technology also plays a role in the new refurb – presencedetected lighting, cooling and electric curtains feature throughout the rooms.
“For the family, scheduling the enhancement
+Hospitality is our family legacy, carried through generations
programme in two phases is crucial to ensure meticulous execution, grounded in sustainability, while delivering an authentic Irish hotel guest experience. By integrating Killarney’s natural beauty, local craftsmanship and sustainable practices into the design, the refurbishment and rebranding create a uniquely Irish luxury experience. Stage two, commencing in early 2026, will transform the spa, introduce a sophisticated cocktail bar and enhance the dining area,” said Marcus Treacy, Managing Director. He added: “Hospitality is our family legacy, carried through generations. Our independence allows us to create curated experiences that reflect Kerry’s essence. We prioritise passionate guest service. We appreciate Killarney’s wild beauty, transforming with the seasons, revealing treasures. We want our guests to be present; giving back time is invaluable.”
Over the past 50 years, we have built lasting relationships between our local industry and international partners, benefitting our economy while showcasing the unique beauty and culture of Ireland
Earlier this month, Meitheal, the largest and most important trade event for the Irish tourism industry, took place at the Gleneagle INEC in Killarney.
Meitheal is Fáilte Ireland’s annual flagship trade event, organised in partnership with Tourism Ireland, providing Irish tourism businesses with the opportunity to sell directly to top international buyers and tour operators.
“Meitheal is the engine that drives the €10 billion Irish tourism sector,” Paul explains. “It gives overseas buyers a unique opportunity to meet with all our top Irish tourism businesses under one roof, where they can sign new contracts, create new and exciting itineraries and ultimately, ensure that overseas visitors experience the very best of what Ireland has to offer.”
This year marked the 50th anniversary of Irish tourism bodies hosting trade events to promote Ireland to influential overseas buyers. Reflecting on this, Paul says: “Over the past 50 years, we have built lasting relationships between our local industry and international partners, benefitting our economy while showcasing the unique beauty and culture of Ireland. For a small
island, we have a fantastic legacy as a visitor destination with a huge amount to offer, from world-class scenery, hospitality, activities, attractions, culture, heritage and food.”
Earlier this year, Fáilte Ireland announced its ambitious plans for 2025, which include an investment of over €14.5 million in 11 new tourism projects set to be completed in 2025. “It’s important that we continue to invest in the tourism product in Ireland – this consistently provides many new or improved attractions and experiences around the country – offering new and compelling reasons for international buyers to return each year,” said Paul.
Over 380 Irish businesses participated in Meitheal 2025, showcasing the unique tourism offerings across Ireland’s Hidden Heartlands, Ireland’s Ancient East, the Wild Atlantic Way and Dublin, with the aim of being included in the itineraries of global tour operators. Key themes and trends that interested international buyers this year included multi-generational trips, small private tours, outdoor activities and immersive experiences that incorporate food and traditional craft making.
Paul Mockler with Irish tourism industry members and international buyers at Meitheal 2025
David Walsh-Kemmis from Ballykilcavan Farm and Brewery, Co Laois (Ireland’s Ancient East), said: "Meitheal is the most important trade show we attend each year. Over half of the visitors that come to Ballykilcavan are a result of meetings we have had at Meitheal. To be able to get all these international operators in one place at one time makes our life so much easier for strengthening existing business relationships and building new ones. It's also a great opportunity to meet other suppliers and see more of the brilliant products available across the country."
Monica Feeney, Business Development Manager at Kilronan Estate and Spa, Co Roscommon (Ireland’s Hidden Heartlands), said: “Meitheal continues to be a cornerstone in our sales and marketing strategy, enabling us to drive bookings and enhance our brand visibility on the global stage. The face-to-face meetings and networking opportunities are instrumental in showcasing our properties, sharing our story and staying front of mind with buyers looking for distinctive and luxurious offerings for their clients.”
Eveanna Ryan, Group Commercial Manager, Connacht Hospitality Group, Co Galway (Wild Atlantic Way), said: “Meitheal 2025 gave us a real sense of the current trends in global travel and how Ireland and Galway are positioned within that. Events like Meitheal are such an important sales platform for us, especially in building meaningful connections with international buyers who value authentic, experience-led hospitality.”
Madeleine Blaine from Silver Works, Co Dublin (Dublin), said: “We found Meitheal extremely helpful in making both
Meitheal continues to be a cornerstone in our sales and marketing strategy, enabling us to drive bookings and enhance our brand visibility on the global stage
connections with new international buyers and also nurturing relationships with buyers from last year. We had a great response from buyers this time around – and have no doubt that this will bring even more valuable business to us this year and in the coming years.”
Significant business deals were signed across the two-day event, with over 10,000 sales meetings taking place between 389 Irish tourism providers and 255 international buyers and tour operators from 15 countries. The countries represented were Australia, Austria, Belgium, Canada, Denmark, France, Germany, Italy, the Netherlands, New Zealand, Spain,
Switzerland, the United Arab Emirates, Great Britain and the USA.
In the days leading up to this year’s event, international buyers experienced first-hand the tourism product of Ireland. Tourism experiences from across Ireland’s Hidden Heartlands, the Wild Atlantic Way, Ireland’s Ancient East and Dublin were included in bespoke itineraries designed by Fáilte Ireland, showcasing the best of the Irish tourism offering and highlighting the unique holiday experience that awaits visitors to Ireland.
Meitheal 2025 is a sustainability-focused event where buyers and industry are engaged in the shared mission of reducing the carbon footprint of the event. Every detail, from travel arrangements to food sourcing, was designed to minimise the environmental impact, creating a meaningful and measurable reduction in carbon emissions.
Paul added: “Fáilte Ireland is committed to the sustainable development of tourism across the country and that includes considering how events can have a more positive impact on the environment. Like many events that we run and support, Meitheal 2025 was rooted in the value of sustainable development and we took proactive steps to minimise the environmental impact of the event. This sustainability approach will help futureproof events like Meitheal and build our international reputation as a responsible and attractive business events destination.”
Madeleine and Jill from Silver Works Co. Dublin with international buyers at Meitheal 2025
Meetings between international buyers and Irish tourism industry trade members from Ireland’s Ancient East
boost skills - boost business
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Supported
Unlock your team’s potential with Skills to Advance!
Hospitality and catering businesses all over Ireland can take advantage of targeted, flexible and accredited upskilling courses with Skills to Advance. Skills to Advance is a national upskilling and reskilling initiative, created and funded by SOLAS, the Further Education and Training (FET) authority. It assists employers to develop new skills in their teams, improve processes and cost savings, and increase their competitiveness through highly subsidised training. Courses are delivered locally by the network of 16 Education and Training Boards (ETBs) around Ireland.
A diverse range of part-time upskilling courses have been created by Skills to Advance in collaboration with the 16 ETBs, that deliver both general and specialist skills. These courses are suitable for anyone currently working in hospitality or meal service or aspiring to train for a career in these sectors. Upon completion, learners will achieve qualifications at Level 5 and Level 6 on the National Framework of Qualifications.
Some of the most popular Skills to Advance courses for the hotel and catering sectors include:
» Cooking and Catering Skills
» Pastry, Baking and Desserts
» Barista Skills
» Bar Skills
» Hotel and Front Office Skills
» Customer Service
» Leadership and Management for Hospitality
Skills to Advance course delivery is designed to be flexible and is scheduled to fit around the operating needs of the business. Training can be facilitated in person, online and in blended learning formats, with tutor support and online digital resources to enhance the learning experience. Since 2019, over 90,000 training opportunities have been availed of under the initiative.
Also included in the Skills to Advance offering are FET micro-qualifications – bitesized, accredited courses that offer targeted training in evolving skill areas. FET microqualifications are highly subsidised, flexibly
Skills to
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Skills to Advance course delivery is designed to be flexible and is scheduled to fit around the operating needs of the business
delivered, and short in duration – amounting to around 50 hours of tutor and self-directed learning combined.
All FET micro-qualifications are designed collaboratively by SOLAS, the 16 ETBs nationwide, and industry partners to ensure employees receive the most relevant upskilling. FET micro-qualifications are now available in emerging areas such as sustainability, digital business skills, business innovation and market development, and more, with further micro-qualifications launching in 2025.
Contact your local ETB today to find out how Skills to Advance can help your business and employees thrive, or find out more at www. skillstoadvance.ie
Community
The Chancery Hotel in Dublin 8 tells the story of the city’s heritage and sets the standard in sustainable design
Community, sustainability and working to exceed our customer’s expectations –they’re our three values and what all staff members try to remember every day
We partnered with NCAD and asked the students to give their own depiction of Dublin. Each floor has its own story and each room has its own individual print
The four star Chancery Hotel, owned by Sretaw hotel group, opened its doors to guests mid-2024. Located on Ship Street Great in Dublin 8, the hotel’s design tells the story of Dublin’s history, from the locally reclaimed stone used throughout to the bespoke commissioned art on the walls of each bedroom. Community and heritage were to the forefront during the build, says Bríd Cloonan, General Manager at The Chancery and at sister hotel The Grafton, and remain key now that the hotel is fully operational. “Community, sustainability and working to exceed our customer’s expectations – they’re our three values and what all staff members try to remember every day.”
Amenities at the 150-bedroom hotel include a 16-seat boardroom along with several private ‘pod’ areas, where guests can take a call or do some work. “Particularly after Covid, we thought that providing guests with a space they could either use themselves or with one or two people would be a good idea and we were right; they’re proving popular with both leisure and corporate guests.” The hotel’s wellness hub includes a hammam steam room, sauna and gym. Fawn, The Chancery’s restaurant, is inspired by the Italian heritage of the area. Right where the hotel stands today was once known as “Little Italy”. In the mid-19th century, Italian immigrants made the area their home and with a number of street-musicians among the new arrivals, the sounds of hurdy gurdys and organ grinders became commonplace. Musicians would often be accompanied by capuchin monkeys – the hotel’s logo, a small monkey named Guiseppe, is a tribute to that history. Restaurant guests are also treated to views of a vertical walled garden, inspired by the River Poddle and designed by Jane McCorkell. Planted with ferns, mosses and heathers, the garden creates the sensation of an urban oasis in the middle of Old Dublin. Philippe Starck furniture completes the informal, stylish feel of the restaurant.
Technology is a key feature at The Chancery. Curtains are electronically controlled while automated mood and functional lighting are controlled by panels in each room. The
National College of Art and Design (NCAD) was commissioned to create artwork for each bedroom. “We partnered with NCAD and asked the students to give their own depiction of Dublin. Each floor has its own story and each room has its own individual print. It’s a really nice modern way of highlighting our Irish heritage,” says Catherine Bodley, Sales & Marketing Manager at The Chancery and The Grafton Hotel. Views from the bedroom windows are, she adds, a stand-out feature of the hotel. “We’ve got a number of rooms and glass-fronted suites with the most amazing views over Dublin. Views from these rooms are a real talking point among guests.”
Bríd Cloonan, General Manager at The Chancery and The Grafton Hotel
In the mid 19th century, Italian immigrants made the area their home and with a number of street-musicians among the new arrivals, the sounds of hurdy gurdys and organ grinders became commonplace. Musicians would often be accompanied by capuchin monkeys – the hotel’s logo, a small monkey named Guiseppe, is a tribute to that history
No fossil fuels are used at the hotel. LEED Gold and BREEAM certification reflects its true commitment to environmental responsibility. “We have solar panels on the roof and that allows us to generate some power back to the grid. The showers have restrictors and we recycle all our water, even water in the public toilets. Smart switching and presence sensing technology means that heating, cooling and lighting only operate when needed or when guests are in bedrooms/hallways etc. We’re paperless too; all of these initiatives add up. We have a dedicated sustainability manager to ensure we stay as sustainable as possible,” says Catherine.
Take-up of the hotel’s online check-in system is quite low, says Bríd. “It’s part of our offering, but we find that guests would prefer to interact with an actual person. They enjoy the personal service, especially international visitors who have questions about where to visit in Dublin and what to do. I don’t think that personal touch will ever go out of fashion.”
Catherine Bodley, Sales & Marketing Manager at The Chancery and The Grafton Hotel
“Hospitality is a team sport”
Despite the challenges around rising costs and staff retention that most hotels are facing, business is good says Bríd. “I think in general, for everyone, business is harder to get but it’s out there. You just have to work harder to secure it.”
Her career in hospitality began with a degree in hotel management in Galway, followed by a graduate programme in Jurys Doyle. “I never looked back, I loved everything about it. Jurys is an excellent company to work for; I got the opportunity to work across every department and in most of the hotels in Ireland.” When the “Inns” came along, she moved across, opening Jurys Inn on Dublin’s Parnell Street. “That was my first hotel opening and it gave me a real grá for it. I did an opening in the UK and then came back to Dublin to open the city’s first Aloft, followed by the first Moxy. I then moved to The Grafton and now hold the role of GM at both The Chancery and The Grafton.”
What does she enjoy about opening a premises?
“It’s a multi-disciplined, multi-faceted process. You’re juggling so much. Nothing tests you quite like an opening, but that’s what I love about it.” Hospitality is a team sport, says Bríd. “You’re as good as the people around you and I’m lucky that I’ve always been surrounded by great people. That’s definitely the case at The Chancery.”
You’re as good as the people around you and I’m lucky that I’ve always been surrounded by great people. That’s definitely the case at The Chancery
it was very much seen as a career and not just a job. I think it’s a great career. It’s not just about the skills you need; you have to be a particular type of person to be able to deal with customers and you need plenty of patience.”
Over the years, Connie witnessed huge changes at the Horse & Jockey Hotel – in 1981, her uncle sold the pub to Michael Purcell, a cattle dealer, who held it for five years. Back then, pubs didn’t serve food but Michael could see a shift in customer habits. “They were starting to look for food when they were out, it wasn’t just about the drinks anymore.” In 1986, Tom Egan took over the pub and ushered in a new era for the premises. Over time, he added 32 bedrooms along with a new dining room, Silks Restaurant. In 2002, the Gift Horse Gallery Gift Shop opened and in 2009 (the same year the M8 motorway opened), the hotel underwent a significant extension which saw the addition of a spa, hair salon, leisure and pool club, conference centre and 200-seater theatre. Two coffee bars along with a bakery have also opened at the hotel. “I’ve seen huge changes, but I’ve welcomed them. When Tom took over in 1986, most pubs and hotels were closed on Sundays and Mondays. The first weekend he was there, he opened Sundays and Mondays and we were open seven days a week from then. I think customers like to see a place change and evolve, it shows that we’re open to new ideas and want to offer them something new.”
The business has also changed since Covid, says Connie. “There are some customers that I haven’t seen since the pandemic. People’s habits have completely changed. It’s more about food and they’re coming in earlier and going home earlier. Back when it was just the bar, Mondays would always be the busiest evening. You’d have farmers coming in from the mart, there would be a great buzz about the place. That has all changed now, but change must happen. I’ve always loved the social side of the job and even though it has changed, I still enjoy it hugely.”
That love for the social side of things includes
setting up and running the Horse & Jockey Hotel choir and singing circles. Sold-out concerts are held in the hotel’s theatre every year and singing circles take place every week. “I’m the non-singer but I love the organisation part of it. The concerts are really popular, you’d have over 200 people at them. The singing circles are great because they bring people together from the community to sit down, have a chat and sing a few songs. I couldn’t do it without the support of the owners, they are very encouraging.”
Business is good at the Horse & Jockey, which sits at one of the busiest crossroads in the country. In 2024, it was named Ireland’s
I think customers like to see a place change and evolve, it shows that we’re open to new ideas and want to offer them something new
‘Best Four Star Hotel’ at the Virgin Media Gold Medal Awards. “It was a great boost. We have a really great team here that go above and beyond in terms of customer service. We also won Best Business Hotel at the 2024 Georgina Campbell awards. That kind of recognition is great because it shows we’re doing something right.”
“Like what you do and do what you like” is Connie’s philosophy in life and in work. Her passion for hospitality and excellent service means she’s the go-to person at the Horse & Jockey when a staff member has a work or career-related question. “I think and I hope that staff feel they can come to me and ask me any questions they have. They know I’ll help them any way I can.” She has no plans for retirement and wants to just “keep going”. “Fifty years might sound like a long time, but it doesn’t feel it. I love what I do and I’ve no intention of giving it up. Unless it gives me up first!”
