Adare Manor has appointed three new members to the award-winning culinary team at the resort.
Gavin Couper has been announced as the new director of food and beverage at Adare Manor, Patrick Collins is the new chef de cuisine for banqueting and Liam Simpson has been appointed food and beverage manager of The Oak Room.
“We are delighted to add such experienced and dynamic new staff to our culinary team here at Adare Manor,” says Paul Heery, General Manager at Adare Manor.
“These new appointments and their wealth and range of creativity and professionalism will no doubt enhance the experience of each and every guest,” he continued.
“We welcome Gavin, Patrick and Liam to the team at Adare Manor, and myself, the extended team and all our staff are looking forward to working closely with each of our new colleagues.”
New Faces – Couper, the new Director of Food and Beverage, will be responsible for the complete food and beverage experience across all areas of the business.
He joins Adare Manor from One Aldwych London where he was the director of food and beverage.
Collins, the new Chef de Cuisine for Banqueting, is a graduate of Culinary Arts from the Limerick Institute of Technology, and joins from Bell Café and Restaurant in Killaloe, Co Clare, where he was head chef.
Collins also worked as Head Chef in the kitchens of Bunratty Manor Hotel, The Cloister Bar and Restaurant, Carrygerry Country House and the award-winning Gallagher’s Seafood Restaurant in Bunratty.
Simpson joins Adare Manor from his previous position as Senior Assistant Restaurant Manager at the one Michelin-starred restaurant Chez Bruce in London.
Prior to moving to London, Liam was part of the senior management team at The Rusacks Hotel, leading the food and beverage department.
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