Category: Hospitality

Westport Estate has announced the appointment of Ciaran Reidy as general manager of the Grace at Westport Estate, the estate’s new flagship hotel, set to open in early 2026. The Grace at Westport Estate aims to celebrate the cultural and historical significance of the estate, drawing inspiration from Grace O’Malley, the legendary Pirate Queen, and Grace Kelly, a Hollywood icon linked to the Hughes family, the owners of Westport Estate. Designed by Taylor McCarney and constructed by Stewart Construction, the Grace at Westport Estate will open in early 2026.

 

“I’m excited to bring this vision to life at the Grace at Westport Estate,” said Reidy. “We’re dedicated to creating an environment that offers a deeply authentic experience for every guest, inspired by the unique history of Westport Estate and the spirit of the Wild Atlantic Way.” The Grace is part of the Westport Estate’s wider mission to transform the area into a premier tourist destination in the West of Ireland.

 

Filled with cultural, educational and immersive experiences as part of Westport Estate’s ‘Awaken Your Wild’ project, the development of the estate is under way, following full planning permission granted last month. Reidy has over two decades of experience managing prestigious properties and a background in luxury and heritage hospitality, having led award-winning properties such as the Johnstown Estate and Lough Rynn Castle. In his role, Reidy will oversee daily operations and lead a dedicated team committed to creating experiences that celebrate the estate’s cultural and natural heritage, where guests can pause, reflect and reconnect.

 

Westport Estate has also announced that Pat McCann, founder and former CEO of Dalata Hotel Group, has joined its board as a non-executive director. With over 50 years in the hospitality industry, McCann joins a diverse group of non-executive directors on the Westport Estate board, including Rachel Doyle, owner of the Arboretum and chair of the horticultural division of the Bord Bia board, and Fiona O’Sullivan, an Irish tourism specialist with over 30 years of experience and leadership roles with the Inbound Tourism Operators Association of Ireland and SITE Ireland. “I’m delighted to join the Westport Estate’s journey to create a place of true connection along the Wild Atlantic Way,” said McCann. “Together with the team, our mission is to shape a unique destination that blends warmth and connection, deeply rooted in the rich heritage of Westport.”

Celebrated at The K Club, attended by 300 guests, including Irish and international chefs, and industry leaders

The winners of the Good Food Ireland® Awards, in association with FBD Insurance, were revealed at a high-profile ceremony at The K Club in County Kildare. The event celebrated businesses across Ireland’s food and drink industry, from primary producers to restaurants and hotels, emphasising the consumer experience of local, fresh, seasonal Irish ingredients.

The core emphasis of these unique, all island, cross-sector Awards is the consumer experience of local, fresh, seasonal, Irish ingredients. Good Food Ireland® highlights tourism-hospitality and retail businesses that prioritise Irish produce and encourages others. In turn it also gives standout recognition to Irish farmers, food and drink producers and fishermen, creating commercial opportunity, sustainably strengthening local economies and communities.

Food Lovers Choice Awards: These awards were determined by public votes and recognised favourite places across different regions of Ireland:

Hotels and Restaurants

• 5 Hotel of the Year*: The Merrion, Dublin
• Culinary Haven of the Year: Castle Leslie Estate, Monaghan
• 4 Hotel of the Year*: Kelly’s Resort Hotel & Spa, Wexford
• Restaurant of the Year: An Port Mor, Mayo
• Hotel Restaurant of the Year: Forbes Street by Gareth Mullins, Anantara The Marker Dublin

Cafés and Pubs

• Café of the Year: The Silver Restaurant at Newbridge Silverware, Kildare
• Pub of the Year: The Lifeboat Inn, Cork

Shops and Sustainability

• Shop of the Year: Brogan’s Butchers, Meath
• Sustainability Award (Agri-Food): Brook Hall Estate, Derry
• Sustainability Award (Tourism Hospitality): Grow HQ, Waterford

Producers

• Meat Producer of the Year: Kelly’s of Newport, Mayo
• Fruit & Vegetable Producer of the Year: Kearns Fruit Farm, Wexford
• Fish & Seafood Producer of the Year: Realt Na Mara Shellfish, Kerry
• Drinks Producer of the Year: Long Meadow Cider, Armagh
• Dairy Producer of the Year: Freezin’ Friesian, Waterford
• Sweet & Savoury Producer of the Year: Leahy Beekeeping, Galway
• Bakery & Chocolate Producer of the Year: The Chocolate Garden of Ireland, Carlow
• Overall Producer of the Year: Kelly’s of Newport, Mayo

Special Awards

• Food Innovator of the Year: The O’Neill Family, Mountain View, Kilkenny
• Excellence in Food Tourism Award: Burren Smokehouse & Visitor Centre, Clare
• Food Lovers Choice Award:
  • Wild Atlantic Way: Fitzgerald’s Woodlands House Hotel & Spa, Limerick
  • Ireland’s Ancient East: The Glenroyal Hotel, Kildare
  • Ireland’s Hidden Heartlands: Kilronan Castle Estate, Roscommon
  • Dublin: Corrigan’s Butchers Drumcondra, Dublin
  • Northern Ireland: Culloden Estate & Spa, Down
• Outstanding Contribution to Food Production: Anthony Creswell, Ummera Smoked Products, Cork
• Lifetime Achievement Award: Peter Caviston, Caviston’s Restaurant & Food Emporium, Dublin
• Supreme Award of the Year: Castle Leslie Estate, Monaghan

The awards highlighted businesses that prioritise local, fresh, and seasonal Irish ingredients, promoting sustainability and supporting local economies. Winners were selected through mystery inspections and public votes.

Tulfarris Hotel & Golf Resort appointments James Devers as Executive Head Chef

Tulfarris Hotel & Golf Resort is delighted to announce the appointment of Chef James Devers as Executive Head Chef. Bringing over 20 years of domestic and international culinary experience to the kitchen of Tulfarris Hotel & Golf Resort, James is set to elevate the resort’s dining offerings with a refined focus on offering a modern menu using premium Irish produce.

James began his culinary journey at the age of 16, learning all aspects of kitchen operations before advancing to study Culinary Arts at Galway Mayo Institute of Technology (now ATU), where he won numerous awards including a silver medal for Student Chef of the Year. His passion and talent propelled him to his first Head Chef role in his early twenties.

Since then, James has accumulated nearly a decade of experience working in luxury hotels in Ireland and internationally, including the Ice House Hotel, Farnham Estate, and Castle Leslie Estate, where he honed his skills as both Senior Sous Chef and Head Chef.

Chef James Devers has ambitions to elevate the culinary offering at The Fairways Restaurant and The Brasserie. Favouring modernist and innovative cooking techniques, Chef James will use the best local and Irish produce in season in his menus.

The owners of the Keadeen Hotel in Kildare, Matthew O’Callaghan and Denis Williams, recently held a special event at the hotel to announce their plans for the establishment.

The event aimed to celebrate the O’Callaghan Family’s vision for the Keadeen’s future, which includes significant capital investment plans to enhance the hotel’s current facilities, upgrade the leisure centre, and add bedrooms.

Last July, the hotel was acquired by the O’Callaghan family, who are owners of both the Fairways Hotel and the Gateway Hotel in Dundalk.

“It is an honour to be entrusted with the management of the Keadeen Hotel, a cornerstone of our local community here in Newbridge, and of Kildare’s thriving tourism industry,” said Michael Masterson, general manager.

“I look forward to bringing fresh perspectives to the Keadeen Hotel, alongside the O’Callaghan Family and the iNUA Hotel Collection, while honouring the hotel’s rich heritage.”

 

Established in 1970, the Keadeen is located in Newbridge, Co. Kildare – just 40 minutes south-west from Dublin’s city centre and 2km from the Curragh Racecourse.

The hotel boasts 69 luxurious bedrooms and extensive conference, occasion and banqueting facilities. It is also known as a premier wedding destination, with the Amphitheatre, a one-of-a-kind outdoor wedding and event venue.

“This evening was about celebrating the Keadeen’s legacy and sharing our commitment to its future with the Newbridge community,” said owner O’Callaghan.

“We look forward to adding new chapters to its rich history while retaining the warm, welcoming spirit that generations of guests have loved.”

The Irish Hotels Federation (IHF) has called on all political parties and candidates in the general election to commit to policy measures aimed at staving off the ‘commercial crisis’ facing the wider tourism and hospitality industry, particularly foodservice businesses.

Launching its manifesto, IHF president Michael Magner said that an urgent change in direction is now required, to ensure the future viability of the industry.

“A key priority for our sector is the need to tackle the cost of doing business, which is getting out of control and posing an enormous risk to the sector,” said Magner.

“There has been an alarming deterioration in the commercial model of hospitality food services, in particular, as a result of the increased VAT rate coupled with a raft of government-imposed large cost increases.”

The IHF is calling on all political parties and candidates in the general election to commit to a number of key policy initiatives, including an urgent review of the government’s tourism policy approach and 9% VAT for food services.

 

The federation also wants targeted measures to improve the overall cost competitiveness within the economy over the next five years and increased funding for hospitality training and skills development through the National Training Fund.

“Our message to all political parties and candidates in the general election is that tourism and hospitality should not be taken for granted,” said Magner. “Much more needs to be done to safeguard and prioritise our industry.”

The Johnstown Estate, in Enfield, Co. Meath, has announced the launch of its new conference facilities, the Forde Suites, which have been developed with an investment exceeding €9 million.

The Forde Suites form a multipurpose conference facility that can cater to groups of all sizes, including large conferences with up to 1,000 delegates. With a current workforce exceeding 370, the opening of the conference centre is poised to create an additional 50 jobs at the four-star hotel and spa.

“The launch of the Forde Suites cements the Johnstown Estate’s position as a key player in the business tourism sector in Ireland,” said Anthony Smiddy, group general manager of the Johnstown Collection.

“We take immense pride in the exceptional facility we have created, and our expert team is excited to collaborate with both existing and new corporate clients to deliver unforgettable events in a remarkable setting.”

The Forde Suites aim cater to a wide range of events, including award ceremonies, trade shows, car launches, exhibitions, seminars, and team-building activities.

 

They feature bright spacious areas with moveable walls, high ceilings, floor-to-ceiling windows and plush furnishings, and boast their own private entrance.

The Orangery, a large floodlit reception area, is designed for registration, breaks and drinks receptions, while the Forde Suites also feature two large breakout rooms and private garden spaces.

The Johnstown Estate is independently owned and set on 120 acres of private grounds, with a listed eighteenth-century Georgian house, wooded parkland, and restored walled gardens. The property features 128 bedrooms and suites, as well as 40 self-catering lodges.

Dalata Hotel Group has announced that it has exchanged contracts for the sale of Clayton Whites Hotel, Wexford, to Neville Hotels for €21 million.

Under the terms of the transaction, the Clayton Whites Hotel, Wexford, will transfer to Neville Hotels, with Dalata commencing an employee engagement process, to help the transition. Neville Hotels is owned by local Wexford man Seamus Neville.

“We are delighted to add Whites Hotel in Wexford to our portfolio of hotels,” said Thérèse Kelly, director of Neville Hotels. “This acquisition marks our sixth hotel for the group, and we feel this hotel will complement our new property in Curracloe, the Ravenport Resort, very well.”

Substantially, all of the net proceeds from this transaction and the sale of the Maldron Hotel Wexford are being returned to shareholders through the current share buy-back programme announced on 15 October 2024.

Dalata noted that it remains committed to its portfolio and the Irish market, wherein it is the leading hotel operator, through its Clayton and Maldron brands. The transaction is expected to be completed in January. Savills advised Dalata on the transaction.

 

“The Clayton Whites Hotel Wexford has been a significant part of Dalata’s journey, and I would like to take this opportunity to thank the team there for all their hard work and commitment,” said Dermot Crowley, CEO of Dalata Hotel Group.

“The hotel has a strong management team in place and a proven track record of strong performance, providing me with confidence that it will continue to excel as part of Neville Hotels.”

Members of the Restaurants Association of Ireland led a short but noisy march from Mount Street to Leinster House in protest against the high cost of operating their businesses.

They were joined by café owners, hairdressers, publicans and other small enterprise operators.

Speeches outside the Dail focussed on the decision of the Government to retain current VAT rates in the Budget, but Finance Minister Jack Chambers said later that reducing the VAT rate on food service to 9% would cost the Exchequer between €600m and €800m.

Tanaiste Micheal Martin said, however, that the Government should examine the cost base of hospitality businesses. Mr Martin said he understood the challenges facing the hospitality sector and small business in retail hospitality.

“They are feeling the pressures, particularly because of increased costs across a range of areas. There are issues there to work on in terms of facilitating a better environment, both on the regulatory front and in terms of cost front for hospitality and energy.”

Paul Lenehan, president of the Restaurants Association of Ireland, told the protesters that the cost of doing business had spiralled out of control and the Government has refused to take meaningful action to address it.

He said firms have been left with no other choice but to come out and protest.

“Restaurateurs, small coffee shop owners and others in the hospitality industry are hard-working people operating in what is currently an incredibly challenging business environment,” said Adrian Cummins, chief executive of the RAI.

The Address Collective, a family-owned Irish hotel group, has announced the launch of its new restaurant brand, NORTH, across its portfolio, following a ‘significant investment’.

The brand has now been introduced at the Address Cork and both the Address Connolly, replacing the former McGettigan’s Cookhouse & Bar, and Citywest in Dublin. This new expansion follows the debut of NORTH at the Address Glasgow earlier this year and the summer opening of the restaurant at the Address Sligo, bringing the total number of NORTH locations to five across Ireland and Scotland.

The Address Collective, owned and managed by Brian and Ciara McGettigan, now operates five hotels across Ireland and Scotland.

“The success in Glasgow and Sligo has shown us that there is a real appetite for sustainable, locally sourced dining experiences,” said Brian McGettigan. “With NORTH, we’re not just creating a restaurant, we’re crafting an authentic celebration of Irish food culture, showcasing the best of what’s grown and produced within a 50-mile radius of each location. It’s a brand that reflects our values of quality, sustainability and community.”

Seasonable And Sustainable

NORTH will focus on locally sourced seasonable and sustainable ingredients. Its menu is crafted with a strict 50-mile sourcing policy for meats, ensuring ethically sourced Irish produce. This commitment helps reduce the carbon footprint of the restaurant, aligning with the Address Collective’s wider sustainability objectives.

 

The menu is designed for sharing and savouring local flavours. Seasonal highlights include dishes like slow-cooked Irish lamb shank with mashed potatoes and roasted vegetables, pastas, and traditional beer-battered fish and chips. Signature burgers, made with locally sourced meats and veggie options served on toasted brioche buns, round out a menu that aims to celebrate the very best of Irish cuisine.

Each of the NORTH properties aims to offer a distinct look and feel. Extensive community artwork is also on display by contemporary artists, including Paul Hughes and Vincent Devine, to support the local community in each of the five locations.

Celebration

To celebrate the launch across its Irish locations and the arrival of autumn, NORTH is offering an exclusive dining experience, available at all locations. Guests can indulge in the NORTH sharing côte de boeuf – a premium one-kilogram dry-aged Irish côte de boeuf steak, served with two sauces of choice, hand-cut chips, and a choice of a bottle of red or white wine – for €119, designed for two to share until the end of November.

“We’re excited to bring NORTH to all of our hotels across Ireland,” said Brian McGettigan.

The Metropole Hotel Cork has confirmed the full line-up for this year’s Jazz Festival Club with a host of artists on several stages around the hotel throughout the October Bank Holiday weekend.

The line-up includes the New York Brass Band, The Swing Bandits featuring The Loungeman, Harry Connolly, Pixie and The Gypsies, Fiona Kennedy, Hugh Buckley Trio, MTU Gospel Choir and Le Hot Club Quintet.

“The Metropole Hotel is the perfect location for the Jazz Festival with five stages set up in the hotel, including our newly renovated Ballroom,” said Pierce Lowney, director of Food and Beverage at Trigon Hotels. “We have a really exciting line-up of live performances this year, catering for all ages.”

The hotel will cater to fans of swing, funk, groove and blues with a mix of Irish and international acts. There will be live performances starting at 1.30pm daily and continuing throughout the day until the early hours of the morning.

Attendees can move from stage to stage to enjoy the atmosphere of the Festival Club.

 

Jazz Dining Experiences

There are a number of Jazz Dining Experiences which offer a four-course dinner in the hotel’s Riverview Restaurant accompanied by live music performances and access to the Jazz Festival Club.

The hotel is also offering weekend breaks with one, two and three night packages including B and B, cocktail on arrival, dinner and entrance to the Jazz Festival Club.

“Our Jazz Dining Experience packages mean that people can come and soak up the atmosphere during the day before sitting down to a delicious meal prepared by our team of chefs and then continue to dance the night away,” said Lowney.

The Metropole Hotel Festival Club is strictly an over 23s venue with tickets from €41 plus booking fee per person per night with a range of prices available for the Jazz Dining Experience and Jazz Weekend Breaks.