Issuu

ISSUE 4 2026

Going for

Gold ALL THE WINNERS FROM THE SECOND GOLD MEDAL CATERING AWARDS

OFC_HCR_Issue 4 2026_V2.indd 1

05/08/2026 11:07

Upskill and Futureproof for Success

Ready? Let’s Grow!

learniFI is Fáilte Ireland’s learning platform, offering over 250 courses and online content to upskill your teams and boost your tourism business. Designed by industry experts, there’s a wealth of knowledge just waiting to be discovered. Sign up today at failteireland.ie/learnifi

254226_Failte Ireland_Hotel Issue 10 2024_V1.indd 1

22/11/2024 12:41

Go to hotelandcatering review.ie for the online edition

Contents ISSUE 4 2026

IN THIS ISSUE

07 08 12 18

“Exceptional” was the word used by judges to describe the catering services provided by Compass Group across its Irish sites. Whether it was sustainability, the use of local produce, technological innovation or friendly staff, Compass came out on top.

14 18

REMEMBERING STEPHEN O’CONNOR

Stephen O’Connor, the much-loved General Manager at Limerick Strand Hotel, passed away in July

DRINKS CART

The latest releases, news and all things drinks-related

TALKING TO...

Every dining experience should feel rooted in place, says Kevin Fleming

INTERVIEW Grainne Carberry at FoodSpace on plans for expansion and giving back

GOLD MEDAL CATERING AWARDS 2026

Meet all the winners from this year’s glittering event

REGULARS

NEWS

HOW I SEE IT

The GM at Midlands Park Hotel on how a four-star hotel retains exceptional staﬀ

ISSUE 4 2026 | HOTEL

001_HCR_Issue 4 2026_Content_FINAL.indd 1

CATERING REVIEW

05/08/2026 11:08

Editor: Denise Maguire Creative Director: Jane Matthews Art Director: Lenny Rooney

Editor’s View Welcome to issue 4 of Hotel & Catering Review 2026

Stock Photography: iStock Infographics: www.flaticon.com Production: Claire Kiernan Sales Director: Trish Murphy Managing Director: Gerry Tynan Chairman: Diarmaid Lennon

Published by: Ashville Media, Unit 55 Park West Road, Park West Industrial Estate, Dublin 12, D12 X9F9. Tel: (01) 432 2200 ISSN: 0332-4400 All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate. The publishers cannot, however, accept responsibility for errors or omissions. Reproduction by any means in whole or in part without the permission of the publisher is prohibited. © Ashville Media Group 2026. All discounts, promotions and competitions contained in this magazine are run independently of Hotel & Catering Review. The promoter/ advertiser is responsible for honouring the prize.

Editor: Denise Maguire Email: denise.maguire@ashvillemediagroup.com

Ireland’s top caterers gathered at Clontarf Castle Hotel recently to celebrate the second Gold Medal Catering Awards. Once again, the event recognised the caterers, both small and large, that have excelled within their field and work so hard to set the highest possible standards for their peers. Compass Group was the big winner of the night, taking home the Catering Company of the Year award, along with wins for Health & Nutrition Menu Of The Year and On-Site Educational Contract Caterer Of The Year. Other winners included Patricia Heavey at BaxterStorey Ireland who won the Area Manager Of The Year award, Maggie Finnegan at Nua Mentalhealthcare who won the Catering Manager Of The Year award and Rory Nolan at FoodSpace, Abbott Kilkenny, who took home the award for Foodservice Chef Of The Year. With more entries and more attendees than its first year, it looks like the Gold Medal Catering Awards are set to grow from strength to strength. For more on who won what, turn to page 18. Elsewhere in this issue, we catch up with Grainne Carberry at FoodSpace about the company’s new initiative in The Gambia. Foundations have been laid for a new cookery school, a garden and café on a piece of land purchased by FoodSpace in 2025, with the aim of teaching locals how to be self-sufficient. Grainne and Conor are hoping the school will be up and running by February 2027 but before then, they will be hosting two fundraising events. For more information, go to www. food-space.ie. Also in this issue, we remember Stephen O’Connor who sadly passed away earlier this summer. The General Manager at Limerick Strand Hotel will be remembered by colleagues as a person who” led with compassion, integrity and unwavering dedication, always putting people first and inspiring those around him to be their very best. He leaves behind not only an incredible professional legacy but also countless memories, friendships and moments that we will treasure forever.” As always, there’s plenty to enjoy in this issue. If you have any thoughts or opinions on this month’s content, please do drop us a line.

Denise Maguire www.hotelandcateringreview.ie | info@hotelandcateringreview.ie @HC_Review | facebook.com/hotelandcateringreview

HOTEL

CATERING REVIEW | ISSUE 4 2026

002_HCR_Issue 4 2026_EdLetter_FINAL.indd 2

05/08/2026 10:27

AMACA Chopping Board Riser Reduce unnecessary strain by improving working height and creating a more comfortable setup for professional kitchens.

Less strain on staff | Reduce laundry and utility costs Cleaner prep areas | More efficient kitchens

For more information, please contact: info@amaca.ie | 083 868 8976 | www.amaca.ie 257239_AMACA_Hotel & Catering May June 2026_V2.indd 1

11/06/2026 15:25

News

Your industry round-up...

BUCKLEY FAMILY CELEBRATES 75 YEARS AT CASTLE HOTEL MACROOM This year, the Buckley family are celebrating a milestone in Irish hospitality. Now in their third generation, the family-owned Castle Hotel Macroom has been welcoming guests since 1951 when Dan Buckley, father of Gerard and Don, arrived in Macroom on a bus from Killarney with just two suitcases and a greyhound. Later that year, Maureen Sheehan, originally from Whitechurch, just outside Cork City, joined him and the couple married in December 1951. At that time, the hotel was known as Ronan's and consisted of just 10 bedrooms. It also served as the official bus stop for the town and was a delivery and collection point for boxes of chickens, poultry and many other goods. Over the years, the hotel’s name changed to The Castle Hotel and rooms steadily expanded to 42. Following the acquisition of Mescal's Café and Card Shop, The Castle Hotel Macroom is today a thriving 56-bedroom four star hotel, offering a state-of-the-art Leisure Centre with almost 1,000 members, conference and banqueting facilities for up to 200 guests, the awardwinning Dan Buckley's Bar, B's Restaurant and the Next Door Café. On the 5th September, the family will host a celebration bringing together everyone who has played a part in the story of The Castle Hotel Macroom. Hotel Manager Rory Buckley said: “We are incredibly proud to be celebrating 75 years of The Castle Hotel Macroom and to honour the people who have been part of our story along the way. This celebration is really about the generations of guests, staff, suppliers, friends and the local community who have helped shape who we are today.”

HOTEL

CATERING REVIEW | ISSUE 4 2026

004_HCR_Issue 4 2026_News_FINAL.indd 4

05/08/2026 10:29

News

LATE NIGHTS ARE BACK AT HOUSE DUBLIN HOUSE Dublin has officially relaunched its late night weekends, welcoming guests until 2.30am every Thursday, Friday and Saturday night. As part of the relaunch, HOUSE Dublin commissioned nationwide research among more than 3,000 Irish people to understand how they really felt about Dublin's nightlife in their absence. Their findings found that nine in 10 Dubliners struggle to find a late night venue they actually want to visit, while 93% said they struggle to even think of somewhere they would actively choose for a night out. A further 86% believe other European cities such as London, Barcelona and Berlin offer a much better late night social scene than Dublin. The research confirms there's still a huge appetite for (now super rare) 2.30am late night experiences in the capital city. The venue has also unveiled its new ‘VIP Garden Tables’ experience, offering guests dedicated table service throughout the evening, premium seating and an enhanced experience.

APPOINTMENT The Doyle Collection has appointed Katie Farrell as Chief Commercial Oﬃcer, following more than 11 years as Director of Sales and Marketing at The Westbury. In her new position, she will lead the commercial, sales and marketing strategy across The Doyle Collection’s portfolio of eight hotels. “I have grown and learned so much within the Group since joining in 2014 and it has been a privilege to contribute to our commercial direction and sustained performance. As I begin this exciting new chapter, I look forward to leading our commercial and marketing direction, building on the strong foundations in place and collaborating with our exceptional teams across Dublin, London and our wider portfolio.”

RAI WELCOMES RETURN OF 9% VAT The Restaurants Association of Ireland has welcomed the reintroduction of the 9% VAT rate, describing it as a vital viability measure that will help protect indigenous businesses, sustain employment and strengthen communities across Ireland. "This measure will disproportionately benefit small and medium sized enterprises, with 99.6% of hospitality businesses classified as SMEs. These are businesses that employ local people, giving young people their first opportunity in the workforce, while supporting local suppliers and keeping money circulating in local economies. The permanent restoration of the 9% VAT rate gives businesses certainty for the future,” said Adrian Cummins, RAI Chief Executive.

ISSUE 4 2026 | HOTEL

004_HCR_Issue 4 2026_News_FINAL.indd 5

CATERING REVIEW

05/08/2026 10:29

News

APPOINTMENT Carton House, A Fairmont Hotel has appointed Killian Bowen as Head Chef of the Morrison Room. Previously, Killian spent time as Head Chef at Adare Manor. Working alongside Executive Chef Mike Tweedie, he managed the kitchen operations while introducing distinct Nordic inﬂuences to the culinary program. Earlier in his career, Killian honed his skills internationally during a threeyear period in Copenhagen, where he worked across Restaurant 108, Kadeau Bornholm and Restaurant Daniel Berlin.

2 minutes with...

The College Green Hotel Dublin’s new Pastry Chef, Leo Vaz What are you looking forward to in your new role? Curating new innovative menus, developing signature and seasonal desserts and leading and mentoring our junior chefs.

Where does your love of baking come from? From my mother where I first learned to make our traditional Goan Portuguese (Pao) bread and Serradura, a rich creamy Portuguese Goan dessert. Can you tell me about your career up until now? I have worked for close to 20 years in the hospitality industry, alongside various Michelin star chefs. I started my career in a Goa Marriott resort as a commis chef and eventually grew into various positions. Since then, I have been specialising in chocolate and sugar artwork with special recognition for showpieces. Is there a dessert or pastry that you love to make? Chocolate coffee marquise. I like to work with Belgian chocolate, when the roasted coffee combines with the dark chocolate and the aroma spreads across the kitchen. Who has inspired you? I have been inspired by many chefs and mentors throughout my career but chef Lloyd DeSouza (corporate pastry chef at Hilton Canada) was a true inspiration for me. I’m also always watching chef Marco Pierre White and observing his techniques.

SILVER SERVICE Four team members at the Galmont Hotel & Spa are celebrating 25 years of service with the Galway hotel. Originally from India and Sri Lanka, all four colleagues arrived in Galway when the hotel opened in 2001 and have built their careers and lives in the city. Meetings & Events Manager Leo Decosta, Accounts Assistant Rosario Almeida, Head Porter Ruwan Migel Wasam and Breakfast Chef Cyril Henderson were honoured at a special recognition event celebrating their contribution to the hotel.

HOTEL

What has been the most important lesson you've learned so far? The art of patience and embracing failure. What advice would you give a young person that wanted to become a pastry chef? Master the science behind baking, respect precise measurement and embrace repetition. Don't be afraid to make mistakes as long as you learn from them.

CATERING REVIEW | ISSUE 4 2026

004_HCR_Issue 4 2026_News_FINAL.indd 6

05/08/2026 10:29

News

Remembering

Stephen O’Connor S Thank you Stephen, for your leadership, your friendship, your kindness and everything you gave to us. We were truly lucky to know you. Rest peacefully Stephen – you will never be forgotten

tephen O’Connor, the much-loved General Manager at Limerick Strand Hotel, passed away in July. Stephen joined Limerick Strand Hotel in 2015 as Deputy Manager, before taking on the GM role in 2018. In that time, he quickly became a key part of the city’s business community. He also chaired the board of the Shannon Region Conference and Sports Bureau. Speaking on the loss of their friend, a spokesperson for Limerick Strand Hotel said: “Stephen was so much more than our General Manager. He was the heart of our team, a true leader, a mentor and a friend to so many. His warmth, kindness

and infectious sense of humour made everyone feel welcome, whether they were a guest walking through our doors or a colleague working alongside him. “He was deeply respected, immensely admired and genuinely loved by all who had the privilege of knowing him. Stephen led with compassion, integrity and unwavering dedication, always putting people ﬁrst and inspiring those around him to be their very best. The impact he had on our hotel, our team and our guests is impossible to put into words. He leaves behind not only an incredible professional legacy but also countless memories, friendships and moments that we will treasure forever. “Thank you Stephen, for your leadership, your friendship, your kindness and everything you gave to us. We were truly lucky to know you. Rest peacefully Stephen - you will never be forgotten.” The beloved husband of Eveanna, the loved son of Maeve and the late Pat and cherished brother of Elizabeth, Stephen will be sadly missed and remembered with love by his family, uncles, aunts, cousins, Eveanna’s son Cillian, work colleagues, customers at The Strand Hotel and his large circle of friends.

ISSUE 4 2026 | HOTEL

007_HCR_Issue 4 2026_Stephen O’Connor_FINALv2.indd 7

CATERING REVIEW

11/08/2026 12:49

News

Drinks Cart

The latest releases, news and all things drinks-related

BOANN LEGACY Boann Distillery has announced a new addition to its Single Pot Still Irish Whiskey range. Boann Legacy is crafted from a complex mash bill of malted and unmalted barley, with oats and rye. It marries seven diﬀerent cask types – Bourbon, Oloroso, Pedro Ximénez, Palo Cortado, Amontillado, Moscatel and French oak – sourced from some of the world’s ﬁnest wine and cooperage regions. www.boanndistillery.ie

FIRE, FOLKLORE AND FLAVOUR Celebrating Irish folklore and the summer solstice, Boatyard Distillery has released a new limited edition gin in partnership with Killahora Orchards in Co Cork. Only 1,000 bottles of the new gin have been produced. The addition of Rare Apple Ice Wine from Killahora Orchards, combined with Boatyard’s signature juniper notes, delivers a vibrant character and a taste of Ireland’s ﬁnest orchard fruit. www.boatyarddistillery.com

STAR BAR

CHANGING TIMES Changing Times Brewery has launched in the UK market, with the expansion expected to grow sales this year by over 30%. The UK launch marks the brewery’s ﬁrst move into an international market less than two years since it was established by the families behind some of Ireland’s best-known pubs. UK wholesale drinks supplier Inn Express will manage distribution, with initial listings for the Irish beer secured across more than 50 outlets nationwide this year. www.changingtimesbrewery.com

HOTEL

Ashford Castle’s Prince of Wales Bar has earned a place on the 2026 Forbes Travel Guide Star Bars list, joining just 37 hotel bars across 18 countries selected for their outstanding beverage programmes, service and atmosphere. As part of the process, the Bar created a signature cocktail – The Last High King – a blend of Slane Triple Cask Irish Whiskey, Antica Formula Vermouth and Aperol. www.ashfordcastle.com

CATERING REVIEW | ISSUE 4 2026

008_HCR_Issue 4 2026_Drinks Cart_FINAL.indd 8

05/08/2026 10:30

News

COASTAL WAY LODGE OPENS IN LISCANNOR Husband-and-wife team, Brian and Emily Mahony, have opened Coastal Way Lodge, a newly renovated sixroom boutique bed and breakfast and self-catering accommodation in Liscannor, Co Clare. From June to September, the six en-suite rooms will be available for bed & breakfast stays and from late September, the entire property will be available as a self-catering option. “This has been a journey of passion and sacriﬁce, with 100-hour weeks and months spent away from each other. However, every day we now spend in Liscannor, we are more and more convinced we have found somewhere truly magic that we can build a special and unforgettable oﬀering to guests,” said Emily. Photo by Kirsty Lyons

DANIEL O’BRIEN TRIUMPHS AT SPECIAL OLYMPICS Aramark Ireland recently celebrated the achievements of colleague Daniel O’Brien, who won two gold medals and a bronze medal at the Special Olympics Ireland Summer Games. Daniel, who works front of house as part of Aramark’s team at Siemens Healthineers in Swords, competed in three swimming events at the Games, taking gold in the 50m freestyle and relay and bronze in the 25m backstroke. He also received a Special Recognition Award, voted for by coaches and volunteers, in recognition of his kindness, respect, encouragement of others and positive spirit throughout the competition.

2669_Hotel & Catering Review Half Page.indd 1

08/06/2026 13:00

ISSUE 4 2026 | HOTEL

004_HCR_Issue 4 2026_News_FINAL.indd 9

CATERING REVIEW

05/08/2026 10:29

Partner Profile

SEAI is empowering Irish SMEs to cut energy costs and emissions

he Sustainable Energy Authority of Ireland (SEAI) is enabling the SME sector to tackle rising energy costs by empowering businesses through practical support and targeted grants SEAI grants helps small and medium sized businesses transition away from fossil fuels, while reducing costs through lower energy bills. SMEs switching to renewable energy not only experience financial benefits but environmental too by cutting emissions which contribute to national climate goals. SEAI introduced a new, integrated suite of rapid approval grants, designed specifically with SMEs in mind. These financial supports for energy audits, insulation upgrades, heating and cooling upgrades, solar PV, among other upgrades, bring clarity and simplicity for SMEs to choose measures in any order that suit individual budgets, energy and building requirements. To date, thousands of businesses have benefitted, from SEAI supports resulting in reduced bills and increased comfort for staff and customers. In addition to grants, SEAI provides a wide range of other supports to help businesses strengthen their energy performance and reduce operating costs. This includes the SEAI Energy Academy free, online e learning platform designed to empower businesses and their staff with the knowledge and tools to improve energy efficiency and cut energy related expenses. SEAI offers free Energy Management training to help SMEs implement effective energy plans, with a lively, interactive online workshop led by experienced advisors for owners, senior managers and facilities managers starting their energysaving journey. SEAI has launched its Easy Wins Campaign to help businesses get started on their energy saving journey with SEAI. This national campaign showcases real Irish businesses that have taken practical steps to reduce energy costs with the support of SEAI grants. By highlighting tangible upgrades, such as improved heating systems, insulation or process efficiencies, the campaign aims to demonstrate the measurable benefits achieved and provides practical examples for other SMEs considering similar actions.

HOTEL

EASY WINS “Our Easy Wins Campaign aims to raise awareness of SEAI business supports and the positive impact targeted grants can have on reducing energy costs for SMEs across Ireland. These supports make SMEs more competitive, resilient and ultimately, contribute to our collective climate goals,” says Fergus Sharkey, Head of Business Supports at SEAI.

SEAI is promoting accessible supports designed speciﬁcally for the SME sector – ones that prioritise ﬁnancial savings alongside sustainability

“Many SMEs are struggling to understand their energy and the grants landscape,” he adds. “That’s why SEAI is promoting accessible supports designed specifically for the SME sector – ones that prioritise financial savings alongside sustainability. We want to reassure the businesses that we are here to help them strengthen their operations and that becoming more sustainable can be achieved step by step, rather than feeling like a mammoth or overly complex task.” By simplifying access to supports and focusing on practical, high impact measures, SEAI is helping Irish SMEs take confident steps towards a more energy efficient and sustainable future – one easy win at a time. Search SEAI EASY WINS to find out more or log onto www.seai.ie/easywins

CATERING REVIEW | ISSUE 4 2026

000_HCR_Issue 4 2026_PP_SEAI_V1.indd 10

10/08/2026 14:09

257173_SEAI_Hotel & Catering Issue 5 2026 JuneJuly.indd 1

14/07/2026 15:17

Interview

Every dining experience should feel rooted in place, says the new Resort Executive Chef at Dromoland Castle

Talking to... Kevin Fleming WHAT DOES YOUR NEW ROLE ENTAIL? As Resort Executive Chef at Dromoland, I’m responsible for the culinary direction across every outlet on the estate, from Earl of Thomond through to Fig Tree and our bar operations, as well as weddings and events. That covers everything from menu development and sourcing to managing the brigade, food safety and compliance and right now, a significant amount of work on the refurbishment itself – specifying kitchen equipment, reviewing layouts and making sure the kitchens we’re building today will serve this property for the next 20 years, not just the reopening. WHAT’S YOUR VISION FOR THE FUTURE OF DINING AT DROMOLAND CASTLE? My vision is simple – every dining experience should feel unmistakably rooted in this place, in the Burren, the Clare coast and the producers we work with, while being executed to true five-star standard. I want guests to remember not just that the food was excellent, but that it could only have happened here. HOW DIFFICULT IS IT TO CONTINUALLY CREATE EXPERIENCES THAT DIFFERENTIATE THE HOTEL? It’s a constant challenge, but it’s also the part of the job I enjoy most. The difficulty isn’t coming up with ideas, it’s making sure every new idea still feels like it belongs here, rather than chasing a trend for its own sake. With multiple outlets across the estate, the real work is making sure each one has its own identity while still feeling unmistakably Dromoland. That balance – pushing forward without losing what makes this place distinctive – is something I’m constantly testing and refining.

HOTEL

CAN YOU TELL ME ABOUT YOUR CAREER SO FAR? I’ve spent over 20 years in luxury hospitality, working across Ireland, Europe and the Middle East. I trained in Dublin and built my career through senior roles in some of the industry’s most demanding kitchens, starting with Pearls by Michael Caines in Abu Dhabi. I then came back to Ireland to join the pre-opening team at Adare Manor during their redevelopment before returning to the Middle East, first at Atlantis The Palm, then at Sofitel The Palm, where I had full culinary responsibility for 14 outlets. From there I moved to Prague to lead the culinary relaunch of Fairmont Golden Prague, building the team and concepts from the ground up. Now I’m at Dromoland, which in a lot of ways feels like everything I’ve learned coming full circle – back home, working on a heritage property, during its own transformation. WHERE DOES YOUR INTEREST IN FOOD COME FROM? It goes back to growing up around food and family meals, that sense of people gathering around a table being one of the most natural ways to connect with each other. That stuck with me and the more I learned, the more it became clear this wasn’t just an interest, it was what I wanted to do. Twenty-five years on, what keeps me in it is still that same idea, just at a much bigger scale – creating moments around food that people remember. HAVE YOU SEEN A CHANGE IN IRELAND’S FOOD CULTURE? Hugely. When I started, Irish food culture was still finding its confidence. There was a tendency

CATERING REVIEW | ISSUE 4 2026

012_HCR_Issue 4 2026_Talking to_FINAL.indd 12

07/08/2026 10:41

Interview

to look abroad for validation. Now, Ireland is genuinely proud of what it produces and rightly so. Guests, both Irish and international, actively want to know where their food comes from and that’s pushed everyone in the industry to raise their game on provenance and sourcing. The other big shift is expectation. Diners are far more informed and well-travelled than they used to be, so the bar for what counts as excellent has risen everywhere, not just in Dublin or the cities. Ireland now has genuinely world-class producers and chefs and the food culture reﬂects that. WHAT’S YOUR FAVOURITE RESTAURANT IN IRELAND? There’s a real wealth of talent in Irish restaurants at the moment and it’s genuinely exciting to be part of the industry, which makes this a diﬃcult one to answer. What I will say is that right now, I have huge admiration for what Michael Tweedie is doing at The Oak Room – it’s a standout. There are also a couple of places on my own list I haven’t

made it to yet but have heard fantastic things about – Dede and Liath – both of which are ﬁrmly on my radar. WHAT’S THE BEST PIECE OF ADVICE YOU’VE BEEN GIVEN IN YOUR CAREER? The best advice I ever got was that consistency beats brilliance. It’s better to deliver a great dish the same way every single time than to be brilliant once and inconsistent the rest of the week. That’s stayed with me through every kitchen I’ve run. WHAT ADVICE WOULD YOU GIVE A YOUNG PERSON STARTING OUT AS A CHEF? Be patient and stay curious. This industry rewards people who keep learning long after they think they know enough and the chefs who go furthest are usually the ones who treat every section, every kitchen and every mistake as something to learn from. It’s a hard career, but if you’re willing to put in the time, it gives back in ways very few other jobs do.

The best advice I ever got was that consistency beats brilliance. It’s better to deliver a great dish the same way every single time than to be brilliant once and inconsistent the rest of the week

ISSUE 4 2026 | HOTEL

012_HCR_Issue 4 2026_Talking to_FINAL.indd 13

CATERING REVIEW

07/08/2026 10:42

Interview

HOTEL

CATERING REVIEW | ISSUE 4 2026

014_HCR_Issue 4 2026_Cover story_FINAL2.indd 14

11/08/2026 12:53

Interview

Better

A new sustainable cookery school is giving GRAINNE CARBERRY and the team at FoodSpace a chance to give back

rounded in locality and long-term thinking – that’s the approach FoodSpace has taken towards its business over the past 10 years. That same Irish food philosophy is now shaping a project in The Gambia that’s set to create a working café, training facilities and a solar-powered borewell that will provide clean water to the wider community. In 2025, FoodSpace purchased a piece of land in the African country, in an area outside the capital, with the aim of building a sustainable cookery school. “We’ve been operating for 10 years now and we always had this idea that we wanted to give back, especially through food. Last year, Conor had a conversation with Michael Amos, the Director at Waste to Wonder, and really it went from there.” Waste to Wonder is a social enterprise and charity that focuses on the ethical clearing

We’ve been operating for 10 years now and we always had this idea that we wanted to give back, especially through food

of corporate and office environments. Instead of sending used office furniture and electronics to landfills, they partner with companies to redistribute these items to schools, charities and developing countries. “They got chatting about what they could do together and eventually someone said, why don’t we just build a cookery school?” One of Waste to Wonder’s initiatives – School in a Box – delivers fully equipped shipping containers filled with redundant office furniture, educational supplies and IT equipment to disadvantaged schools globally. The idea of a sustainable cookery school would take that concept a step further. “We’ve partnered with Waste to Wonder and Apleona, our parent company, to build the school. Myself and Conor were out there in February this year and they were laying the foundations. The aim is to have the school up and running by February 2027.”

ISSUE 4 2026 | HOTEL

014_HCR_Issue 4 2026_Cover story_FINAL2.indd 15

CATERING REVIEW

11/08/2026 12:53

Interview

Grianne Carberry and Conor Spacey

Our role will be to help them become self-suﬃcient. We’re not going in with an intervention model – the focus is on sharing knowledge, working with local communities and respecting the land and its resources

GROW, COOK, SERVE The FoodSpace mantra of “Grow, Cook, Serve” will define the new school. Students will be taught how to be selfsufficient on their own land. They’ll have a garden where they’ll grow food and a school where they’ll learn how to cook it. The school will also have a café – that will help ensure the school is self-sufficient and won’t need constant financial support. “We’re hoping that after the first three years, the money that’s made in the café will pay lecturers and essentially keep the school going.” FoodSpace is also working with Marie Gillen and her husband Amasal at the Global Orphanage Empowerment Academy (GOEA) to deliver the school. “They’re working on the ground to build the school and put in a borewell which will provide running water for the first time to the area. Some of these kids have never had running water. They’re getting up in the morning and walking 6km before school just to get water. When you see the joy and excitement that something like running water brings them, a thing we take for granted, it’s just phenomenal.” Recruiting students won’t be an issue, says Grainne. “They’re chomping at the bit to get into the school and start learning. What we don’t want to do though and what we’re really conscious of, is not going in and telling them how to cook their food. Our role will be to help them become self-sufficient. We’re not going in with an intervention model – the focus is on sharing knowledge, working with local communities and respecting the land and its resources. That’s the type of model we’ve built in Ireland and what we want to do in The Gambia.” Finding workers to build the school isn’t an issue; a future challenge may lie around finding skilled people to run and oversee the school. “Those people will need training and that will come from our side. We see that as probably our biggest challenge on this project but it’s one we’re ready for.” CHANGE FOR THE BETTER Business is good at FoodSpace. The company currently operates over 20 client cafés nationwide and is working in the UK. “We also have a couple of ongoing European consultancy projects. It’s a challenging business – obviously we’re all about loyalty, local and using Irish produce. That’s not always an easy proposition.” Procurement can be difficult. FoodSpace will only use Irish chicken and Irish ingredients. “If you eat the seasons and

HOTEL

you use the entire vegetable, it’s possible to keep costs down. We’re 10 years doing this so by now, we know what we’re at!” FoodSpace started out using compostable cups, unheard of at the time. “That wasn’t happening a decade ago. We also didn’t use clingfilm. Although great strides have been made to make the industry more sustainable, it’s taken until now to really see those changes. Workplace catering, particularly in large companies, has always had a bad rep, but that’s changing now. We need more people like us to make sure that it changes for the better. It’s all about educating clients and customers and reassuring them that you’re not taking anything away, you’re just giving them better choices. We help them understand why that particular item costs 50 cent more and what the benefit to their employee’s health will be.” That message is getting through, says Grainne. “Once they begin to notice that their staff aren’t hitting the 3pm slump, they’re open to paying that extra little bit.”

CATERING REVIEW | ISSUE 4 2026

014_HCR_Issue 4 2026_Cover story_FINAL2.indd 16

11/08/2026 12:54

Interview

Grainne and Conor in Gambia

With each delivery, FoodSpace clients are presented with a basket of fresh, seasonal ingredients. “Our ethos is about going back to basics. Let chefs be chefs and let’s get rid of this paint by numbers scenario that was once the norm in commercial catering. We give them the best of what’s available and let them be creative. I think that’s something we lost for a while.” In October, FoodSpace will host two corporate charity dinners to raise funds for the school. “We’ll hold a dinner in London and another in ATU Galway. 100% of funds raised will go to purchasing equipment for the school and kitting it out. Tickets will go on sale in the summer so keep an eye on food-space.ie for more details. I’m also planning to climb Mount Kenya to raise even more money. It’s a self-funded venture and again, all funds will go to the school.” Opening the cookery school in The Gambia is top of the priority list for now, says Grainne. “We’re obviously focused on growth as well. We have plans to move further into the healthcare sector. That’s an area we’re keen to bring our ethos to. We’re also looking to grow our presence in Ireland, the UK and across Europe. I believe we’ve got a strong proposition and we’re excited to share it.”

Our ethos is about going back to basics. Let chefs be chefs and let’s get rid of this paint by numbers scenario that was once the norm in commercial catering

ISSUE 4 2026 | HOTEL

014_HCR_Issue 4 2026_Cover story_FINAL2.indd 17

CATERING REVIEW

11/08/2026 12:53

BEST

of the

BEST

he second Gold Medal Catering Awards recognised and honoured Ireland’s top caterers across a diverse range of areas. Held in Clontarf Castle Hotel, with broadcaster Anna Daly on hosting duties, the event shone a light on the exceptional standards set across the Irish catering landscape. Winners on the night included Compass Group Ireland who took home the coveted Catering Company of the Year award, along with Gold in the Health & Nutrition Menu and On-Site Educational Contract Caterer categories. John Reilly at Compass Group took home the top award in the Professional Development & Training Initiatives Of The Year category while Fernando Carmeluti, also from Compass, was named the industry’s Rising Star. John O’Brien at Compass Group took home Silver for Catering Manager of the Year, rounding up an unforgettable night for the caterer. Other winners on the night included Klaudia Wlodarczak Congratulations to at ISS at HPE all our ﬁnalists and Galway, who was named Barista of the winners and we look Year. Aramark Ireland forward to seeing you took home the again next year! award for Business & Industry Contract Caterer of the Year - 1-250 Employees On Site, while the top Chef Manager award went to Avril Nestor, CCSL at Valeo Vision Systems. The Special Recognition award went to Breda Quigley at The Q Cafe Company for her outstanding contribution to the industry. Congratulations to all our ﬁnalists and winners and we look forward to seeing you again next year!

HOTEL

Ireland’s top caterers were recognised at the second Gold Medal Catering Awards

CATERING REVIEW | ISSUE 4 2026

018_HCR_Issue 4 2026_Catering awards_FINAL.indd 18

05/08/2026 10:41

SPONSORED BY

COMPASS GROUP IRELAND CATERING COMPANY OF THE YEAR “Exceptional” was the word used by judges to describe the catering services provided by Compass Group across its Irish sites. Whether it was sustainability, the use of local produce, technological innovation or friendly staﬀ, Compass came out on top.

ISSUE 4 2026 | HOTEL

018_HCR_Issue 4 2026_Catering awards_FINAL.indd 19

CATERING REVIEW

05/08/2026 10:41

BAXTERSTOREY IRELAND, ALEXION BUSINESS & INDUSTRY CONTRACT CATERER OF THE YEAR - OVER 250 EMPLOYEES ON SITE An impressive site catering for over 950 members of staﬀ. Placement opportunities are also provided to people with special needs. Judges described food as “excellent” with superb variety. A most worthy winner.

SPONSORED BY

SILVER: CCSL, Embecta BRONZE: Aramark Ireland, State Street

KLAUDIA WLODARCZAK, ISS AT HPE GALWAY BARISTA OF THE YEAR Klaudia started with ISS as a cleaner with little to no English 14 years ago. Through hard work, dedication and a supportive team, she now runs the barista station at a busy catering operation. She has a passion for coffee and a creative flair that she uses to keep the coffee menus exciting, seasonal and fun.

ARAMARK IRELAND, THE JUNCTION BUSINESS & INDUSTRY CONTRACT CATERER OF THE YEAR – 1-250 EMPLOYEES ON SITE The Junction at the Guinness Storehouse was described by judges as a superb staﬀ catering facility. The same attention to detail is given to this facility as to a high level corporate catering facility. Food was beautifully cooked and well presented. SILVER: KC Peaches at Cartrawler

HOTEL

CATERING REVIEW | ISSUE 4 2026

018_HCR_Issue 4 2026_Catering awards_FINAL2.indd 20

11/08/2026 14:06

PATRICIA HEAVEY, BAXTERSTOREY IRELAND AREA MANAGER OF THE YEAR Patricia was described by judges as a person that’s completely dedicated to her team. With responsibility for 16 sites, she has created a collaborative and safe environment for all her units.

MAGGIE FINNEGAN, NUA MENTALHEALTHCARE, GORMANSTON CATERING MANAGER OF THE YEAR Maggie’s compassion and love for her residents shines through. Every week she meets with all residents to ﬁnd out what they’d like to eat – and then she makes it happen. Judges said Maggie is what the Gold Medal Catering Awards are all about. SILVER: John O’Brien, Compass Group Ireland, Citibank BRONZE: Paul Dunlea, Elm Park Golf & Sports Club CLG

CLODAGH MURRAY, THE MULLIGAN ROOM MACROOM GOLF CLUB

AVRIL NESTOR, CCSL, VALEO VISION SYSTEMS, GALWAY CHEF MANAGER OF THE YEAR

CATERING ASSISTANT OF THE YEAR Judges described Avril as a “foody chef”. Her mission is to make sure lunches are of the highest quality for all staﬀ. She is, they said, passionate about her team, the client and company and makes huge eﬀorts to limit food waste. SILVER: Anton Roseler, Malahide Golf Club

It’s rare to come across a rising star like Clodagh. Judges commented on her exceptional professionalism, attention to detail, teamwork, adaptability and initiative. Her calm approach under pressure, natural leadership ability and genuine passion for hospitality were evident throughout. SILVER: Lucas Manzoni, Fresh & Yummy Gourmet Catering, Co Kildare

ISSUE 4 2026 | HOTEL

018_HCR_Issue 4 2026_Catering awards_FINAL.indd 21

CATERING REVIEW

05/08/2026 10:42

CLUB OR SOCIETY CATERING OF THE YEAR ROYAL IRISH YACHT CLUB The Royal Irish Yacht Club has a superb catering operation. Judges commented on the quality of the locally sourced food and beautiful presentation. This is a facility where management and staﬀ are in total control. SILVER: Malahide Golf Club BRONZE: Enniscrone Golf Club

COMPASS GROUP IRELAND, GLANMORE FOODS HEALTH & NUTRITION MENU OF THE YEAR Health and nutrition are at the heart of what Glanmore Foods stands for. Huge eﬀorts are made to reduce salt, fat and unhealthy foods from school menus. Chicken goujons have been removed entirely from the menu. SILVER: The Q Cafe Company, QWellness, Co Dublin BRONZE: Sodexo, The Good Eating Company, Diageo Ireland, Co Dublin

RORY NOLAN, FOODSPACE, ABBOTT KILKENNY FOODSERVICE CHEF OF THE YEAR

EMEIS IRELAND, BENEAVIN HOUSE HEALTHCARE CATERER OF THE YEAR Judges described this property as “outstanding” – a 5-star experience that caters to the needs of all residents. Thoughtful menus cater to all, with chefs meeting with residents on a weekly basis.

SPONSORED BY

Silver: BaxterStorey Ireland, Blackrock Clinic, Co Dublin Bronze: The National Maternity Hospital, Co Dublin

“Homemade” is to the fore at Abbott Kilkenny. All breads, sauces and stocks are made on-site, while food waste is minimised and all dietary requirements are catered to. Chef Rory is, says judges, a pleasure to deal with.

SPONSORED BY

SILVER: Philip Brennan, The Q Cafe Company

HOTEL

CATERING REVIEW | ISSUE 4 2026

018_HCR_Issue 4 2026_Catering awards_FINAL.indd 22

05/08/2026 10:42

Irish Barista Academy Opens in Cork Irish Bar Academy Dublin City Centre Looking to build confidence behind the bar?

Following the success of the Irish Barista Academy training centres in Dublin and Galway, the academy is now expanding into Cork City, bringing its professional, hands-on barista training to hospitality businesses across Munster. Located at 9 Parliament Street, the academy offers one-day practical courses for cafés, restaurants, hotels, coffee shops and hospitality professionals looking to improve coffee quality, build staff confidence and enhance the customer experience. Designed for both individuals and teams, courses run weekly with flexible dates and a maximum of 10 trainees per session, ensuring personalised, handson learning.

Our Irish Bar Academy in Dublin City Centre offers a practical oneday Bar Training Course designed for anyone starting out in hospitality or looking to refresh their skills. Participants receive hands-on training in pouring the perfect pint, changing kegs, operating multiple dispense units, using a Point of Sale (POS) system, and serving shorts, mixers and basic cocktails. Ideal for individuals and hospitality businesses alike, the course provides the practical knowledge and confidence needed to deliver excellent customer service from day one.

Participants receive comprehensive training in all aspects of professional coffee preparation, from coffee origins and espresso extraction to milk texturing, drink preparation, equipment maintenance and efficient barista workflow. The course also includes Barista Skills & a HACCP Level 1 Food Safety Certification. Ideal for both individual and group bookings, the oneday course is delivered weekly from the academy's new Cork City premises, offering flexible scheduling and practical, industry-focused training for hospitality professionals across the region. The Irish Barista Academy looks forward to bringing its industry-leading coffee education to Cork, helping businesses serve exceptional coffee while building skilled, confident teams.

Excel_Hotel & Catering Jul:Aug Issue 4 2026_V1.indd 1

CONTACT CONTA T CT TA

gemma@excelrecruitment.com 086 729 9966 www.irishbaristaacademy.com

10/08/2026 10:06

LILY & WILD CATERING IRELAND’S EVENT CATERER – 100 GUESTS OR LESS Judges described this meal as better than some dishes they’ve enjoyed in Michelin restaurants. Lily & Wild’s excellent service has been recognised nationally – the company is providing its services during the EU Presidency. SILVER: Peter Campbell Catering BRONZE: Sweet Cicely Ltd

MASTER CHEFS AT DEXCOM STADIUM IRELAND’S EVENT CATERER – 100 GUESTS OR MORE The quality of produce, the taste of the dishes and the excellent service were all commended by judges. All F&B outlets at the stadium are catered for by Master Chefs – judges noted the high quality and professionalism across all areas.

SPONSORED BY

SILVER: Slattery Catering, Castlewarden Golf Club, Co Dublin

JOHN WARD, CCSL, VALEO VISION SYSTEMS, GALWAY KITCHEN PORTER OF THE YEAR An absolute winner, John was described as a person that loves his job, his team and his company. He is, said judges, a shining example of what a person with special needs can achieve. His contribution to the team cannot be overstated.

HOTEL

CATERING REVIEW | ISSUE 4 2026

018_HCR_Issue 4 2026_Catering awards_FINAL.indd 24

05/08/2026 10:42

SEAN HYLAND, 3COOKS MARKETING MANAGER / TEAM OF THE YEAR Sean leads the brand’s marketing strategy with aplomb, creating clever digital campaigns and content that engages. His contribution to 3Cooks and the part he plays when it comes to winning new business cannot, said judges, be overstated.

ASHDALE CATERING LTD OFF-SITE EDUCATIONAL CONTRACT CATERER OF THE YEAR From start to ﬁnish, Ashdale Catering demonstrated what a modern, professional, family run catering operation should look like. An excellent working environment combines with a dedication to catering for a wide range of dietary requirements and a special consideration to creating healthier eating habits among students.

SODEXO, THE GOOD EATING COMPANY, DIAGEO IRELAND

COMPASS GROUP IRELAND, RCSI

MENU PROVENANCE OF THE YEAR

ON-SITE EDUCATIONAL CONTRACT CATERER OF THE YEAR The catering facility at the RCSI is referred to as a restaurant rather than a canteen which, said judges, says it all. There is no single use plastic on site and menus rotate regularly. On judging day, students were enjoying a Camile pop-up. SILVER: BaxterStorey Ireland, St Columba’s College

The Good Eating Company goes above and beyond when it comes to sourcing and using seasonal produce all-year round. The company has forged strong relationships with local suppliers and producers, supporting the local economy and reducing their environmental impact. SILVER: KC Peaches, Cartrawler BRONZE: BaxterStorey Ireland, Blackrock Clinic

ISSUE 4 2026 | HOTEL

018_HCR_Issue 4 2026_Catering awards_FINAL.indd 25

CATERING REVIEW

05/08/2026 10:42

FOODSPACE, BRISTOL MYERS SQUIBB OUTSTANDING CUSTOMER SERVICE OF THE YEAR Sponsored by W.B. Yeats Water The FoodSpace team at Brisol Myers Squibb are committed to providing the highest levels of customer service. Judges commented on the friendliness and professionalism of staff, their attention to detail and their dedication to ensuring all staff are satisfied.

SPONSORED BY

SILVER: Hot School Meals, Bradbury & Connolly BRONZE: Aramark Ireland, AIB Molesworth Street

ISS AT UISCÉ EIREANN PUBLIC SECTOR FOOD OF THE YEAR This is a strong and professionally delivered food service operation, with particularly impressive customer engagement and leadership presence. Judges commented on the enthusiasm shown by staﬀ and visible passion for hospitality.

FERNANDO CARMELUTI, COMPASS GROUP IRELAND, RCSI RISING STAR

BREDA QUIGLEY, THE Q CAFE COMPANY SPECIAL RECOGNITION

Fernando is a passionate chef. His enthusiasm and dedication to the Compass team shone through. Judges commented on his delicious food, his commitment to sustainability and his love for the industry.

SPONSORED BY

Breda Quigley established The Q Café Company in 1999. The business began in her spare bedroom and from the outset, she instilled values of team empowerment, passion for great food and strong direct local supplier relationships. Those values remain to this day.

HOTEL

CATERING REVIEW | ISSUE 4 2026

018_HCR_Issue 4 2026_Catering awards_FINAL2.indd 26

11/08/2026 14:07

JOHN REILLY, COMPASS GROUP IRELAND & NATIONAL LEARNING NETWORK PARTNERSHIP PROFESSIONAL DEVELOPMENT & TRAINING INITIATIVES OF THE YEAR Investing in people is the greatest recipe for success – that’s the ethos at Compass Group. At this year’s Gold Medal Catering Awards, John Reilly was recognised for his dedication to continuous learning and training and to ensuring the team continue to strive for excellence.

ARAMARK IRELAND, SAP SUSTAINABILITY SITE OF THE YEAR Judges were truly impressed by this property – everything is recycled with little to no waste. Ingredients are reused across diﬀerent recipes over a number of days, resulting in huge reductions in costings. SILVER: ISS, Vhi Kilkenny BRONZE: Master Chefs, Ellan Farm

ORLA MCANDREW FOOD LTD WEDDING EVENT CATERER OF THE YEAR Everything Orla does, it’s done with love. The caterer treats clients with the utmost respect and care. Judges commented on the level of commitment demonstrated by Orla and her colleagues, who take it upon themselves to go above and beyond, always with a smile on their face.

ISSUE 4 2026 | HOTEL

018_HCR_Issue 4 2026_Catering awards_FINAL.indd 27

CATERING REVIEW

05/08/2026 10:43

View

How I see it

I ﬁrmly believe that the infamous long working hours are well in the past. Our work-life balance policies include adaptable scheduling and job-sharing options

Sabine Wycisk The GM at Midlands Park Hotel on how a four-star property retains exceptional staff

n hospitality, where long hours and high guest expectations are part of daily life, retaining talented staff is one of the greatest challenges. What I have learned in over 20 years in the trade is that the key to long-term retention is simple – treat people as the heart of the business. It is always the people that make it more than a hotel. At Midlands Park Hotel, our approach blends meaningful incentives, strong communication and a culture built on respect and growth. At the core of any hotel strategy must be a comprehensive employee wellbeing programme. Hospitality can be demanding, so we have to prioritise physical and mental health. I believe staff should have access to gym memberships, wellness workshops and confidential counselling services. These supports help reduce burnout and create an environment where employees feel valued beyond their job title. Competitive compensation is essential, but we have to go further by offering performance-based incentives that reward excellence. Monthly recognition awards, quarterly bonuses and an annual ‘Hospitality Champion’ prize motivate staff to deliver outstanding service. Crucially, these

HOTEL

incentives have to be transparent and achievable, ensuring every team member understands how their efforts translate into rewards. Career development is another important pillar of retention strategy. As an industry, we need to invest heavily in professional training, from supervisory courses to cross-departmental learning. Many of our current managers began as entry-level employees, progressing through structured development pathways. When staff see a future within the organisation they stay – and they grow. At Midlands Park Hotel, 50% of our employees are with us for over three years. This reflects our commitment to learning and development, creating an environment where people are encouraged to learn, grow and build long-term careers. We partner with both IHF Skillnet and Laois Offaly ETB to host courses that enable our team to grow in both their personal and professional lives. Some of these courses are QQI-certified, allowing teams to gain valuable transferable skills across the hotel departments. Flexibility has become increasingly important, especially in a post-pandemic world. I firmly believe that the infamous long working hours are well in the past. Our work-life balance policies include adaptable scheduling and job-sharing options. These measures acknowledge that staff have commitments outside the hotel and help reduce turnover caused by rigid rostering. We also foster a culture of open communication. Monthly departmental meetings and feedback channels ensure that every voice is heard. When employees feel empowered to share ideas or concerns, they become active contributors to the hotel’s success rather than passive participants. Social connection plays a surprisingly powerful role in retention. Our hotel hosts staff appreciation events, team-building days and seasonal celebrations. These gatherings strengthen relationships across departments and create a sense of belonging that money alone cannot buy. A workplace where everyone feels respected is a workplace where people choose to stay. Retaining staff in hospitality requires more than competitive pay – it demands a holistic, human-centred approach. By investing in wellbeing, development, flexibility and culture, any hotel can build a loyal, motivated team that delivers exceptional guest experiences day after day. In an industry defined by service, our greatest asset will always be our people.

CATERING REVIEW | ISSUE 4 2026

028_HCR_Issue 4 2026_How I see it_FINAL.indd 28

05/08/2026 10:45

Hotel

Entries Venue

26*01: *27

Open : : Date

Entry Deadline

The Galmont Hotel & Spa, Galway

14*08*26

visit www.goldmedal.ie #GMA2026

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 PROUDLY SPONSORED BY

GMH Awards 2026_Enter Now_A4_V2.indd 1

06/08/2026 14:12

OUR STORY

 Letterkenny

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.

Sligo Collooney

Drogheda

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.

Corrib Food Products William's Gate  Galway

 Mullingar

 Portlaoise

Telesale s

Nationwide 021 454 8700 W573360_BWG Foodservice Ad_A4.indd 11 BWG_Hotel & Catering Issue Trade 4 Jul:Aug_V1.indd

Online

www.bwgfoodservice.ie

 Carlow

 Ennis  Limerick

Kilkenny

 Clonmel

Wexford

Killarney  Cork

We deliver your order fresh, on time and in full, every time.

Industry leading storage and distribution ensures your order arrives in premium condition.

Corrib Food Products  Dublin

Nenagh

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.

 Dundalk

 Cavan

 Castlebar

You’ll have peace of mind knowing we’re helping you serve the best.

Order Online

www.shoplink.ie

Social

@BWGFoodservice 13/01/2025 14:57 15:08 06/08/2026