Category: Hospitality

Matt O’Connor, a hotelier with over 30 years of leadership experience succeeds outgoing President Michael Magner.

The Irish Hotels Federation (IHF) today announced that Matt O’Connor, a hotelier with over 30 years of leadership experience, has been elected its 41st President, succeeding Michael Magner. The IHF is the national organisation for the hotel and guesthouse sector in Ireland, representing over 900 businesses that directly employ 69,000 people throughout the country.

A native of Co. Wexford, Mr O’Connor is the Managing Director of the Mullingar Park Hotel, having been with the hotel since it first opened its doors 23 years ago. An active member of the IHF since 2008, he has served as Chair of the Midlands Branch and most recently as National Vice President. His extensive contribution to the Federation includes long-standing membership of the National Council and Management Committee.

Commenting on his election, Mr O’Connor stated that his presidency comes at a pivotal moment for Irish tourism as the sector navigates mounting operating costs while preparing for new growth opportunities.

“It is an immense honour to lead the IHF as we work to ensure the right conditions are in place for the long-term development of our tourism industry. Our hotels and guesthouses are the heartbeat of Irish tourism and a primary driver of regional growth. This success is the result of thousands of talented, hard-working people who provide a world-class welcome every day.

“As we look ahead through 2026, we see clear reasons for optimism, including the restoration of the 9% VAT rate on food services this July, the ambitious National Tourism Policy, and the commitment to addressing the passenger cap at Dublin Airport. These are the foundations for our future growth as part of Irish tourism and hospitality, our largest indigenous industry, supporting over 270,000 livelihoods.

“To realise this potential, we must be proactive as an industry. My presidency will be defined by four core pillars: ensuring strong representation for every member from rural guesthouses to urban hubs; advocating for effective policy that maintains our global competitiveness; accelerating our sustainability transition; and nurturing the talent that is the very foundation of our success.

“We are more than just providers of accommodation; we are woven into the economic and social fabric of our communities. From Mullingar to every corner of the island, hotels support local livelihoods and regional development. I look forward to working on behalf of our members with Government and industry partners to ensure our full potential is realised so that Irish tourism remains a vibrant, world-class profession for generations to come.”

The hotel group teams up with FoodCloud and Northside Community Enterprise for a unique dining experience.

Trigon Hotels has partnered with FoodCloud and Northside Community Enterprise (NCE) to demonstrate how surplus food can be transformed into high-quality meals. A group of 40 guests were treated to a unique dining experience last evening (Thursday, February 19) at NCE’s main campus in Farranferris.

The three-course meal was prepared and served by a group of people who attend NCE and was led by Group Executive Chef at Trigon Hotels, Alex Petit, using food sourced from FoodCloud’s network of local producers.

FoodCloud is an Irish non-profit that works with producers, retailers and food businesses across Ireland to redirect perfectly good surplus food that would otherwise go to waste. It supports over 50 charities in Cork and, in the last five weeks alone, has redistributed 22.5 tonnes of food per week — the equivalent of 54,000 meals.

“Surplus” refers to food that cannot be sold due to overproduction, packaging changes, short shelf life or forecasting inaccuracies. During the evening, the team demonstrated how this perfectly good food can be used to create restaurant-standard dishes such as beef koftas, pork medallion katsu with curry sauce, and spelt and pear sponge.

MC for the evening was renowned food writer Joe McNamee. Guests heard about the impact of food redistribution in Ireland, the environmental implications of food waste, and how hospitality businesses can play a leadership role in responsible food systems.

The partnership began through conversations between Alex Petit and Carmel Lonergan, Director of Operations at Trigon Hotels, regarding the hotel group’s long-standing commitment to sustainability, food responsibility and meaningful community engagement. Their shared vision led to a collaboration with FoodCloud, and the menu was designed around the available surplus ingredients sourced via the charity.

NCE became a natural partner as a respected community organisation rooted in training, employment and social inclusion. The organisation was recently recognised by the Department of Social Protection for its dedication to the Community Employment Scheme over the last thirty years. Since 1993, NCE has been helping people who are long-term unemployed or otherwise disadvantaged to return to work or further education. It offers training opportunities and work experience placements on CE projects across the various enterprises operating within NCE.

Carmel Lonergan said: “As a hospitality business, food sustainability is a key priority. This event demonstrated how surplus food can be transformed into high-quality dining experiences while reducing waste and supporting communities. It also highlighted the power of partnership between the hospitality sector, social enterprise and charitable organisations to create practical, scalable impact. The evening was not just about dining but about showcasing a responsible food system in action.”

Rosie Fuller, Account Manager at FoodCloud, added: “FoodCloud’s mission is to ensure no good food goes to waste, while strengthening communities through the redistribution of perfectly good surplus food. Through our partnership with Trigon and NCE, we’re highlighting the potential of surplus food, not as something unwanted or waste, which is often the misconception, but as a valuable resource for local communities who need it most.”

Fr John O’Donovan, Chairperson of the Board of Management of NCE, said: “We are delighted to host guests here tonight and be part of a wonderful initiative. At NCE we strive to create a circular economy through a number of our enterprises and the event tonight speaks to that. We had a remarkable event with such talent on display. A lot of work has gone into tonight and I want to thank everyone who made this possible. We look forward to continuing our dedication to the Cork community with many shared ideas.”

Established in 2025, the Joe Shannon Culinary Competition continues to honour the life and legacy of the much-loved Joe Shannon.

Established in 2025, the Joe Shannon Culinary Competition continues to honour the life and legacy of the much-loved Joe Shannon. Joe served as Executive Chef at the Radisson Blu Hotel & Spa Sligo for many years, where he gave so generously of his time, talent and heart to those around him.

He was deeply committed to nurturing young chefs, mentoring, encouraging and supporting people at every stage of their journey. Joe was never too busy to lend a hand, share thoughtful advice or offer reassurance when it was needed most. Through countless initiatives and everyday acts of kindness, he made a lasting difference to people from all walks of life.

Respected as an industry leader and cherished as a colleague and friend, Joe’s influence continues to be felt well beyond the kitchen. The Joe Shannon Culinary Competition celebrates Joe’s love of entertaining and his enduring passion for people, food and cooking, carrying forward the values he lived by and shared so freely with others.

Ignite Your Inspiration: A Professional Chef’s Chance to Shine

• Competition Date: 23/03/2026
• Venue Location: Unilever Kitchen, Dublin
• National Digital Park, 20 Riverwalk, Citywest Business Campus, Dublin 24, Ireland
• Competition Theme: Modern sustainable cuisine focusing on Irish food produce and reduced food waste.
• Applicants: Professional chefs of any grade may apply as a single competitor or in a team of two, with one member aged 23 years or younger.
• Competition Requirements: Produce a two-course meal for 4 people (one main course and one dessert).
• Duration of Cook-Off: 3 hours

Please note that ingredients must be supplied by participating competitors.

Prizes

• 1st Prize: €2,500
• 2nd Prize: €1,500
• 3rd Prize: €1,000

Application Details

Submission Deadline: March 6th, 2026

Required Entry Application Documents:

• Name of applicant(s) with contact details (email and phone)
• Outline of suggested dishes and key ingredients
• Images of both dishes
• Short description of each dish

Applications to be sent to: s.matz@clistehospitality.ie

Twelve entries will be selected and invited to the Competition Cook-Off on March 23rd, 2026. Selected participants will be notified no later than March 12th, 2026.

Judges

• 1 Celebrity Chef
• Executive Chef of the Inua Collection of Hotels
• 1 Cliste Hospitality Senior Management Member

Selection Process

There will be 12 finalists selected from all entries, who will be invited to attend the cook-off in Dublin on March 23rd, 2026.

Two Heats:

• Heat 1: 9:30am – 12:30pm
• Heat 2: 2:00pm – 5:00pm

Finalists will be allocated to either Heat 1 or Heat 2. Six finalist places will be awarded to chefs working within the iNUA Collection of Hotels, and six finalists will be selected from independent applicants.

All required ingredients must be provided by the finalists. A list of kitchen equipment and tools available on the day will be circulated prior to the event, allowing finalists to bring any additional items they may require.

Winners will be selected across both heats and announced on the evening of the event, where they will be presented with their prizes and cheques.

The judges’ decision on the day will be final and based on the judging criteria of the World Chefs Association. The judging criteria may be requested by finalists in advance of the competition.

Any photographs or video footage taken before or during the cook-off may be used for promotional purposes.

Announcement of Winners

Following the two competition heats, winners will be announced at a drinks & nibbles event on the evening of the competition.

The top 8 placement underscores the strength of Irish hospitality education on the European stage.

Technological University Dublin (TU Dublin) is celebrating an outstanding achievement after a team of International Hospitality Management students secured a Top 8 finish at the 18th European Mise en Place Cup (EMCup) 2026 in Amsterdam.

European Mise en Place Cup: A Leading Hospitality Challenge

Hosted annually in the Netherlands, the European Mise en Place Cup (EMCup) is one of Europe’s most respected hospitality and tourism management competitions. The event brings together leading hospitality schools from across the continent to compete in an intensive two-day challenge focused on innovation, strategy, and leadership within the food and beverage sector.

This year’s theme, “Changing Course – Cranking up the Heat in F&B,” challenged 29 European colleges and universities to develop and pitch forward-thinking concepts addressing the evolving landscape of food and beverage operations. The competition culminated in a high-pressure “Dragon’s Den” style finale at OBA Oosterdok in Amsterdam, where teams presented their strategic concepts to a panel of industry experts.

TU Dublin Team Earns Top 8 Placement Among 29 Institutions

Representing TU Dublin, students Diana Dumitrescu, Anthony Austin, Catriona Kelly, Saoirse Daly, and Stuart Hession delivered an outstanding performance, earning a Top 8 placement among 29 European institutions. The team was guided and mentored by TU Dublin lecturers John Ryan and Clement Ryan, whose industry expertise and academic leadership played a key role in preparing the students for the intensity and standard of the competition.

The EMCup is widely recognised within the hospitality education sector for developing the next generation of leaders in international hospitality management. Students are assessed not only on the commercial viability and creativity of their concept, but also on teamwork, resilience, presentation skills, and their ability to respond to critical questioning from senior industry professionals.

TU Dublin has long been recognised as one of Ireland’s leading providers of hospitality and tourism education. Through its School of Hospitality Management and Tourism, the University combines academic rigour with strong industry engagement, preparing graduates for leadership roles both nationally and internationally. Participation and success at competitions such as EMCup further reinforce the University’s commitment to excellence, innovation, and real-world industry readiness.

Milestone Achievement for TU Dublin and Irish Hospitality Education

The University also extends congratulations to this year’s overall winners, whose performance set an exceptional benchmark for innovation and strategic thinking within the competition.

Speaking following the event, the TU Dublin team reflected on the experience as both professionally and personally transformative, highlighting the value of collaboration, constructive feedback, and the opportunity to engage with peers from leading European institutions.

This Top 8 finish marks another milestone for TU Dublin’s hospitality programme and underscores the strength of Irish hospitality education on the European stage.

Lorraine takes the helm of Cork’s Grande Dame Hotel on South Mall

Lorraine Gavigan has been appointed General Manager of The Imperial Hotel Cork, taking the helm at one of Cork City’s most enduring landmarks and a hotel long regarded as the Grande Dame of the city. Dating back to 1816, The Imperial has been part of Cork’s social and cultural fabric for more than two centuries, welcoming generations of guests and hosting writers, performers, political figures and visitors drawn to the city’s character and energy.

A New Chapter for a Cork Landmark

Set in the heart of the city centre on the South Mall, the hotel enjoys an unrivalled location with the English Market, Patrick Street and Oliver Plunkett Street just moments away. Today, The Imperial blends its historic architecture with a refined boutique feel, offering a sense of quiet luxury shaped as much by atmosphere and service as by its setting. The hotel forms part of the Louis Fitzgerald Group, whose family ownership continues to shape its emphasis on warmth, welcome and thoughtful detail.

Recent months, with Lorraine at the helm, have seen a renewed focus on investment and experience across the property, most notably the refurbishment and relaunch of Fitzgerald’s Bar, now a central social space within the hotel. Alongside this, continued enhancements to guest arrival, seasonal storytelling and carefully considered touches throughout the building reflect a wider commitment to preserving the hotel’s heritage while ensuring it remains relevant to today’s traveller.

From Dromoland to Düsseldorf: Experience Shaping a Leadership Vision

A Tipperary native, Gavigan brings more than two decades of experience across luxury, city and international hotel operations. She began her career at 18 on the inhouse management training programme at Dromoland Castle, before gaining experience overseas in Massachusetts and London, before returning home to be part of the opening team at Cork International Hotel.

Entrepreneurial by nature, Gavigan later co-opened The Belfry Restaurant in Mullingar, a converted church offering a fine dining experience, before returning to senior food and beverage and operations roles at Clontarf Castle and the Mespil Hotel. She rejoined the Cork International Hotel as Food and Beverage Manager and was named Food and Beverage Manager of the Year by the Irish Hospitality Institute in 2018.

Most recently, she served as Operations Manager and Deputy General Manager at Clayton Hotel Cork City, followed by a year in Germany as Hotel Manager at Clayton Hotel Düsseldorf, supporting Dalata’s international operations.

Speaking on her appointment as GM, Gavigan said she was proud to return to Cork to lead a family owned hotel with such a strong sense of place and history.

“The Fitzgerald family’s belief in the power of small details, from a warm welcome at the front door to the atmosphere created through ongoing investment and seasonal initiatives, closely aligns with my own approach to hospitality”.

Her focus, she said, will be on continuous improvement while remaining true to the building’s heritage, strengthening relationships with guests and ensuring The Imperial continues to feel both timeless and distinctly Cork.

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European court opinion intensifies urgency to remove outdated passenger cap

Ryanair, Ireland’s largest airline, today called on Micheál Martin to urgently pass legislation to scrap the Dublin Airport cap of 32m passengers before St Patricks Day, which has now become urgent as the Advocate General of the European Court today ruled that even an outdated traffic cap, such as the one at Dublin Airport, may still be enforceable.

Today’s Advocate General Ruling, which is likely to be followed by the ECJ in June or July, means that traffic at Dublin Airport, which will be 38m in 2026 must now be cut back to 32m, if the Irish Govt doesn’t take urgent action to scrap this cap. Today’s Ruling also means that Airlines 4 America (A4A) members cannot grow or expand at Dublin Airport because of this outdated 2007 road traffic cap and may in fact lose some of their historic landing rights.

Ryanair fundamentally disagrees with the Advocate General’s Ruling, which creates an appalling vista that air traffic at an airport can now be regulated or constrained because of road infrastructure outside the airport. This is absurd. The road infrastructure around Dublin Airport has been transformed since 2007, yet the stupid 32m cap still remains because of Govt inaction.

Ryanair’s CEO Michael O’Leary said:

“Micheál “Do Nothing” Martin published a Programme for Govt 14 months ago in Jan 2025, in which he promised his Govt (with a 20-seat majority) would scrap Dublin Airport’s cap “as soon as possible”. 14 months later, as usual, Micheál Martin has done nothing. The Cabinet meeting this week promised it would approve the urgent passing of legislation but as usual with Micheál Martin, there is no date for its implementation. Ryanair calls on Micheál Martin to pass this urgent legislation before he visits the Whitehouse on St Patricks Day. Ireland cannot wait “until the end of the year” for this legislation to be passed, as today’s Advocate General’s Ruling may enable the IAA to reimpose this 32m cap, which would not just stop Dublin Airport growing, but would require the existing airlines to reduce traffic by up to 6m passengers annually to comply with this nonsensical – 2007 – 32m passenger cap.

Since this cap was imposed in 2007, the road infrastructure around Dublin Airport has been transformed, 30% of passengers using Dublin Airport use public transport (buses and taxis), and Dublin Airport has opened a 2^nd runway, which takes passenger capacity up over 50m passengers. It is time that Micheál “Do Nothing” Martin actually did something to urgently abolish this cap rather than talking about doing something, which is his normal modus operandi.

 If the Irish Govt doesn’t urgently abolish this cap, we face the real risk that the American Govt will block Aer Lingus flights landing in New York, and then Micheál Martin will be forced to pass emergency legislation within 24 hours. Ireland should not be embarrassed by the US Administration into delivering its own Programme for Govt. It is time for Micheál “Do Nothing” Martin to actually do something, stop dithering and delaying so that the airlines can continue to grow traffic and tourism at Dublin Airport for the benefit of jobs, our tourism industry and our economy.”

Recognize hotels with outstanding commitment to excellence in people development & HR best practices.

Over seventy hotels from across the country gathered at the Irish Hotels Federation’s inaugural Quality Employer Awards, which took place at the Radisson Blu Hotel, Athlone on Tuesday, 13th January. The awards recognise hotel teams that have demonstrated an outstanding commitment to excellence in people development and HR best practices through their participation in the IHF’s Quality Employer Programme.

The top accolade – the ‘Exceptional People Management Award’ – was jointly awarded to Cork International Hotel and The Metropole Hotel in recognition of their exceptional employment practices, which demonstrate exemplary practical and personal care for their employees’ wellbeing and development.

IHF President Michael Magner commented, “Warmest congratulations to Cork International Hotel and The Metropole Hotel – both hotels exemplify all the hallmarks of a Quality Employer. We are extremely proud to recognise their leadership and commitment to promoting an environment that provides people with opportunities to thrive and flourish through exceptional employment practices. Our judges were unable to choose between these two outstanding hotels – General Managers Eoghan Murphy and Louise McNamara are an inspiration, having cultivated wonderful workplaces for their teams.”

Alongside Cork International Hotel and The Metropole Hotel, twelve outstanding hotels were celebrated as ‘Best-in-Class’ across three categories, these were:

Best in Class Awards – Certified Level

• Clanard Court Hotel, Kildare
• Ballygarry Estate Hotel & Spa, Kerry
• Radisson Blu Hotel & Spa, Cork
• Conrad Dublin

 

Best in Class Awards – Advanced Level

• Kilkea Castle Hotel & Golf Resort, Kildare
• Dromoland Castle, Clare
• Inn at Dromoland, Clare
• Clayton Hotel Cardiff Lane, Dublin

 

Best in Class Awards – Expert Level

• Ballykealey House, Carlow
• Muckross Park Hotel & Spa, Kerry
• Midlands Park Hotel, Laois
• Slieve Russell Hotel, Cavan

 

Chair of the awards judging panel Dr Donagh Davern, Munster Technological University (MTU), said: “The judging panel were delighted to see evidence of a people-centric approach and the progress made in elevating the employer brand of the hotel profession. All of the finalists showed an outstanding commitment to employee onboarding, engagement, performance management, learning, career development, community involvement, flexibility, diversity, inclusion and the cultivation of a positive people culture in their organisations. The increase in supports for both the physical and mental health and wellbeing of employees was particularly noteworthy, as was the array of benefits now on offer to Irish hotel employees.”

Congratulating the over 70 hotels that recently certified as IHF Quality Employers, Mr Magner added: “It is an honour to be among so many inspiring HR leaders to celebrate the very best of people development across our hotels and guesthouse sector. Each and every property that participates in our Quality Employer Programme is striving for the same goal – to make their hotel a wonderful place to work and build a career. The importance of this cannot be overstated; our people are the beating heart of our industry.”

“And what an amazing profession we have – with over 67,000 livelihoods directly supported by hotels and guesthouses and over 270,000 supported by our wider tourism industry. As we can all attest, empowered and supported people make such a vital contribution to our sector – they are the defining characteristic of any successful hotel.”

About the IHF Quality Employer Programme
The IHF’s Quality Employer Programme provides member hotels and guesthouses with the tools and resources to enhance their HR practices and excel in people development. QEP Certification recognises workplaces that demonstrate excellence in their employment practices, promoting their commitment to operating as a Quality Employer.

Minister for Health Jennifer Carroll MacNeill has said that the idea of requiring newly qualified dentists to spend a period of time working in the public system – was worth exploring to address access problems in public dentistry.

The suggestion comes after the Irish Dental Association (IDA) earlier this month said that the public dental treatment service is in a state of crisis, citing a plummet of treatment volumes from almost 1.6 million in 2009 to just over 970,000 in 2023.

They say the collapse of participation by dentists, caused by State-imposed restrictions in the treatments they can provide, has left patients struggling to receive care.

She said that while dentists have a “very strong entitlement” to work how they wish, her perspective as minister is to point out “something of an inconsistency” in the “very considerable” investment that Government would like to put into training more dentists and the need to make sure that those services are provided to the general public.

“Of course the private industry can do what it wants, that’s absolutely fine but I have an obligation as minister to recognise the amount being invested in training dentists and the number of different red flags that I’m seeing from training bodies and indeed the emphasis within the profession on aesthetics as a part of the difficulty in terms of accessing dental care.”

She added: “It’s not as straightforward as that and I don’t ever use words like blame. I’m simply trying to set out and identify all of the different factors”.

When asked about her criticisms of the “drift” of dentists into cosmetic dentistry at the IDA’s national meeting for dentists working within general practice this morning, Minister Carroll MacNeill said that while the 2019 Smile agus Sláinte – National Oral Health Policy has not been properly implemented, a “social contract” exists between graduates and the state to work with the public sector.

“When I met with the Irish Dental Association and they invited me to their conference, I didn’t say anything about it, but I found it curious that the dental profession would have such an emphasis in their own conference on injectables, aesthetics and facial aesthetics.”

“I recognise that there is a measure of medicinal injectables that are appropriate in dentistry, but I’m not so naive as to think it was all about that – it was considerably beyond that.

“I met with the Association of Dental Educators, and they proactively raised this concern with me also.

“There is a social contract where we invest in people, but we do need them to also come towards us, come towards the people of the state, in that social contract.

“So what I’d like to do in listening to dentists is make sure that we have better pathways particularly for dentists who are the immediate graduates, a group of particular concern – and to make sure that they have a way to get a period of time working in the public system,” she added.

Not ‘driven by greed’

President of the Irish Dental Association (IDA), Dr Will Rymer said the movement of dentists away from public sector work has followed the deterioration of State dental schemes over the past 15 years.

“New graduates are entering a dental system that is more legally complex, more administratively burdensome, and less supportive than ever before.”

“Many graduates enter full clinical and commercial responsibility immediately, without structured mentoring or protected development time.

“Young dentists are placed under intense productivity pressure at the most vulnerable stage of their careers, and many understandably gravitate toward areas that offer stability, confidence, and predictability,” he said.

Dr Rymer added that the patient-safety concern is not the growth of aesthetic dentistry itself, noting that while every dentist who moves away from restorative and preventive care represents a loss to vulnerable patients and communities, this shift is not “driven by greed”.

“This shift should be seen as a systems signal. If we want dentists to remain available to treat children, older adults, and high-need patients, we must address the underlying conditions. That means a viable public dental system, restored clinical autonomy, and a structured, well-funded early-career pathway.”

Dr Rymer also pointed to a recent Irish Dental Association survey which found 83% of dentists believe proposals to screen children under seven through private dental clinics, rather than the existing public school-based system, are unlikely to succeed, citing workforce constraints.

The survey also found 85 per cent of dentists are sceptical that the National Oral Health Policy can deliver a viable State dental scheme for medical card patients.

He said: “The message from the profession is consistent: this is a workforce and system-design problem – exacerbated by the decisions of multiple previous governments – that requires coordinated national planning.”

The success of such planning, Mr Rymer added, will depend on sustained engagement with dentists on the ground.

The Viking Hotel Waterford has announced that it has been officially awarded four-star classification by Fáilte Ireland.

The accreditation follows significant investment from the hotel’s owners, the Kelly family, who have supported an extensive transformation of the property.

This includes redesigned guest bedrooms and upgraded conference rooms and guest spaces.

“The hotel has come such a long way, and earning four-star classification is a wonderful acknowledgement of the hard work behind the scenes,” said Karen Dollery, general manager of the Viking Hotel.

“Our team have always delivered warm smiles, real kindness and great attention, and our recent accreditations show how committed we are to taking care of our guests.

 

“We are very grateful to the Kelly family for placing their trust in our team, and for their vision and investment in the future of [the] Viking Hotel.”

The hotel is managed by PREM Hospitality, the hospitality management division of PREM Group.

PREM Group is an international hospitality business operating in Ireland, the United Kingdom and Continental Europe.

It is the parent company to several businesses, including Rate Wise (revenue management company), Sprint Digital (digital marketing agency), Trinity Hotel Groups (securing inbound tour operator business) and Premier Business Centres (serviced and virtual offices).

“I’d also like to thank the local community who visit us for food, drinks, and to celebrate family occasions, as well as the businesses who avail of our meeting facilities,” said Dollery.

 

“We really value our regular guests who come to the Viking Hotel throughout the year.

“Whether here for work, a weekend break or a special occasion, we look forward to continuing to welcome both familiar faces and new visitors to experience our newly accredited four-star standard.”

Ryan’s Pub blends the charm of a classic Irish local with the buzz of Ireland’s busiest international gateway.

Dublin Airport has welcomed a brand-new traditional Irish pub to Terminal 2 with the opening of Ryan’s Pub, offering departing passengers great pints, comforting pub food and a warm dose of Irish hospitality before take-off.

Created by The Wright Group, Ryan’s Pub is located airside in Terminal 2, just past duty free, and blends the charm of a classic Irish local with the buzz of Ireland’s busiest international gateway.

From expertly poured pints and premium Irish whiskey to honest pub favourites, Ryan’s promises plenty of craic for early-morning travellers and evening flyers alike. Ryan’s is open every day from 4am.

Honouring Dublin Airport’s Community Heritage

The pub takes its name and inspiration from the iconic 1970 photograph by Tom Lawlor of Mary Ryan, captured hanging out her washing in the shadow of an Aer Lingus jumbo jet. Living so close to the airport meant generations of the Ryan family went on to work at Dublin Airport – a connection that continues to this day and makes the name a fitting tribute to the airport’s rich community history.

Ryan’s Pub marks another exciting addition to Dublin Airport’s expanding food and beverage offering, bringing the warmth and character of a traditional Irish pub into a modern airport setting.

Passengers can enjoy breakfast blaas, Ploughman’s lunches and M.J. Wright smoked salmon, all served just a short stroll from the departure gate.

According to Ronan Fitzsimons, Commercial Director at Dublin Airport:

“We were hearing loud and clear from passengers that they wanted a traditional Irish pub in Terminal 2 and Ryan’s Pub is a fantastic addition to our food and drink offering. Whether passengers are travelling early or late, Ryan’s offers a warm Irish welcome and a great sense of place as they spend their final minutes in Ireland before heading off.”

Michael Wright, CEO of The Wright Group said:

“Ryan’s pub celebrates a strong family legacy and the spirit of a true Irish local. We’ve created a warm, authentic and welcoming space at Dublin Airport, and we’re proud to add Ryan’s to our airport portfolio while creating new jobs in the Fingal area.’’

In addition to Ryan’s Pub, The Clipper Bar & Kitchen will open in Terminal 1 Arrivals in the coming weeks, serving an all-day breakfast and bar menu.Inspired by the iconic Clipper aircraft that operated the first transatlantic flights between New York and Foynes, Co. Limerick, it will further enhance the airport’s offering for arriving passengers.