Category: Hospitality

The very best in food and hospitality in Kildare and across Leinster were celebrated last night at the Irish Restaurant Awards Leinster Regional Final 2026

The very best in food and hospitality in Kildare and across Leinster were celebrated last night at the Irish Restaurant Awards Leinster Regional Final 2026, the first regional celebration of this year’s awards programme.

The Awards were held on Tuesday, March 3rd, at the Killashee Hotel in Kildare, where county winners from throughout the province were announced.

More than 1,100 guests attended to recognise the achievements of restaurants, cafés and hospitality businesses operating across Leinster.

Now in its 17th year, the Irish Restaurant Awards attracted over 150,000 public nominations, submitted via The Irish Times, the official media partner.

Once all regional finals conclude, both Regional and All Ireland winners will be revealed at the All-Ireland Awards Gala Dinner on Monday, May 18th at the Clayton Hotel, Burlington Road, Dublin. County winners from Leinster are now invited to secure tickets for the national ceremony.

“As Ireland places a renewed focus on culinary tourism, nights like this take on even greater importance. Our restaurants are not only central to local communities and employment, they are a key part of the experience visitors travel here for. The Irish Restaurant Awards shine a light on the quality, creativity and standards that underpin Ireland’s growing food reputation at home and abroad.”

“These awards are about more than recognition. They reinforce the link between hospitality businesses and Ireland’s wider tourism offering. By celebrating excellence at county and regional level, we strengthen the foundations of a food culture that attracts visitors, supports producers and sustains jobs right across the country. I want to congratulate every nominee and winner whose work contributes to that story.”

Best Restaurant – Sponsored by American Express

• Carlow: Sha-Roe Bistro• Kilkenny: Campagne• Laois: Bramley Abbeyleix• Longford: Midtown Kitchen & Bar• Louth: Square Restaurant• Meath: Zucchini’s Restaurant Navan• Offaly: The Blue Apron Restaurant• Westmeath: Thyme Restaurant• Wexford: La Côte Seafood Restaurant• Wicklow: Caladh• Kildare: Neighbourhood Naas

 

Best Chef – Sponsored by BWG Food Service

• Carlow: Alan Foley, The Cellar Restaurant at Step House Hotel• Kilkenny: John Kelly, Lady Helen Restaurant at Mount Juliet Estate• Laois: Richard Picard-Edwards, Ballyfin Demesne• Longford: Marco Fabbi, Sorrento Restaurant• Louth: Mark Gormley, The Clermont• Meath: Johnny Sarkozi, Brabazon Restaurant at Tankardstown House• Offaly: Anthony O’Connor, Old Warehouse• Westmeath: John Coffey, Thyme Restaurant• Wexford: David Harte, The Sea Rooms at Kelly’s Resort• Wicklow: Cormac McCreary, Sika Restaurant at Powerscourt Hotel• Kildare: Adam Nevin, The Morrison Room at Carton House

 

Best Restaurant Manager – Sponsored by Paynt

• Carlow: Maya Dzianach, Pimento• Kilkenny: Paul Byrne, Zuni Restaurant & Boutique Hotel• Laois: Carmel Boyle, Ballyfin Demesne• Longford: Frances Nugent, Spice India Longford• Louth: Wayne Fitzpatrick, No. 3 Wine Bar & Restaurant• Meath: Annesu Oliver, Tribe Restaurant Duleek• Offaly: Kristina Sapovala, S Cafe• Westmeath: Trevor Byrne, Scanlons Pub• Wexford: Mark Walshe, Table Forty One• Wicklow: Aliha Saleem, Daata Bray• Kildare: Shauna Ronan, Hartes of Kildare

 

Best Hotel & Guesthouse Restaurant

• Carlow: The Cellar Restaurant at Step House Hotel• Kilkenny: Lady Helen Restaurant at Mount Juliet Estate• Laois: Ballyfin Demesne• Longford: Longford Arms Hotel• Louth: Scholars Townhouse Hotel• Meath: The Signal Restaurant at The Station House• Offaly: Hackett’s Eatery at County Arms Birr• Westmeath: Bloomfield House Hotel• Wexford: Ashdown Park Hotel• Wicklow: Fairways Restaurant at Tulfarris Hotel & Golf Resort• Kildare: The Morrison Room at Carton House

 

Employee Excellence – Sponsored by Peninsula

• Carlow: Courtney Burke, Goodly Barrow• Kilkenny: Agnieszka Mokrzycka, Cafe La Coco• Laois: Orla Maher, Morrissey’s Pub Abbeyleix• Longford: Hanna Kadet, Newcastle House• Louth: Kate Traynor, Carlingford Brewing Company• Meath: Sophie Hogan, Hogan’s Farm Shop & Cafe• Offaly: Klaudia Iskra, Meet&Fit• Westmeath: Aimee Clarke, James Joyce Restaurant at Greville Arms Hotel• Wexford: Ellie Mulligan, Lobster Pot• Wicklow: Connor Kinsella, Lo Co Grocer• Kildare: Tom Breen, Vi’s Restaurant at Lawlor’s of Naas
• • Carlow: Mullichain Cafe• Kilkenny: Arán Artisan Bakery & Bistro• Laois: Make and Mark• Longford: Jolly Boys Pizza & Grill Ballymahon• Louth: Mo Chara• Meath: Sage & Stone• Offaly: J.J. Houghs Singing Pub• Westmeath: Weir’s Bar & Restaurant• Wexford: Bearú• Wicklow: Little Acorn Cafe• Kildare: Firecastle Kildare

   

  Best Casual Dining – Sponsored by Musgrave Marketplace

  • Carlow: Waterlilies Café Tullow Market Square• Kilkenny: Arán Artisan Bakery & Bistro• Laois: Bowe’s Foodhall & Cafe• Longford: PV’s Longford• Louth: Kingfisher Bistro• Meath: Inside Out• Offaly: Luker’s Bar, Restaurant & Live Music Venue• Westmeath: Poppy Fields Cafe• Wexford: Partridges Artisan Cafe & Fine Food Shop• Wicklow: Roundwood Stores• Kildare: Rye River Café

   

  Best World Cuisine – Sponsored by National Chef de Partie Apprenticeship & National Sous Chef Apprenticeship Programmes

  • Carlow: Pimento• Kilkenny: Tābú• Laois: Namo• Longford: Spice India Longford• Louth: Sitar Indian Restaurant & Takeaway• Meath: Eatzen Restaurant• Offaly: Sanjay’s Kitchen• Westmeath: Spice India Athlone• Wexford: Nori• Wicklow: Chakra by Jaipur• Kildare: Red Torch Ginger Maynooth

   

  Best Gastro Pub – Sponsored by Hendersons Foodservice

• • Carlow: Conway’s Bar & Restaurant• Kilkenny: Left Bank• Laois: O’Gormans Bar & Restaurant• Longford: Richmond Inn• Louth: Blue Anchor• Meath: Matt the Thresher Julianstown• Offaly: Hennessy’s• Westmeath: The Villager Bar & Restaurant• Wexford: Mary Barry’s Bar• Wicklow: The Horse and Hound, Delgany• Kildare: Hartes of Kildare

   

  Best Contemporary Irish Cuisine – Sponsored by FBD Insurance

  • Carlow: The Cellar Restaurant at Step House Hotel• Kilkenny: Dizzy Goat Restaurant• Laois: Ballyfin Demesne• Longford: The Glenview Bar and Lounge• Louth: The Spotted Dog• Meath: The Vanilla Pod Restaurant at Headfort Arms Hotel• Offaly: Old Warehouse• Westmeath: Days Bazaar Mullingar• Wexford: Bearú• Wicklow: Albatross Restaurant at Rathsallagh Golf Club• Kildare: The Green Barn

   

  Best Newcomer – Sponsored by Square

• • Carlow: Brew Stop Café• Kilkenny: Wildflower Tearooms• Laois: Coffee to a Tea• Longford: Gooseberry Cafe• Louth: East• Meath: Forge & Bellows• Offaly: Crun Chicken• Westmeath: The Lough Ree Inn• Wexford: Meraki Cafe Lounge• Wicklow: Críoch Cafe at The Mermaid• Kildare: Ernie’s @ Shackelton Experience

   

  Pub of the Year

  • Carlow: Tully’s Bar Carlow• Kilkenny: The Dylan Whisky Bar• Laois: The Fisherman’s Thatched Inn• Longford: Ronnie Nally & Sons• Louth: The Vinegar Man• Meath: Marcie Regan’s Pub• Offaly: Craughwell’s Pub• Westmeath: The Snug Bar• Wexford: Mackens the Cape Bar• Wicklow: Tá Sé’s• Kildare: James Nolan’s Pub

   

  Best Wine Experience – Sponsored by Bibendum

  • Carlow: Lord Bagenal Inn• Kilkenny: Ristorante Rinuccini• Laois: Batonis• Longford: Vocella’s• Louth: D’Vine Bistro & Tapas Bar• Meath: Parterre at Johnstown Estate• Offaly: The Blue Apron Restaurant• Westmeath: The Left Bank Bistro• Wexford: The Conservatory Restaurant at Marlfield House Hotel• Wicklow: Delgany Wine Cottage• Kildare: Barton Grill Restaurant at the K Club

   

  Best Customer Service – Sponsored by Restaurant-Insurance.ie provided by Dolmen

• • Carlow: Lennons @ Visual• Kilkenny: Tābú• Laois: Treacy’s Bar and Restaurant• Longford: The Rustic Inn• Louth: Carrickdale Hotel and Spa• Meath: The Village Hotel• Offaly: Emma’s Cafe• Westmeath: Il Colosseo• Wexford: Reeds Restaurant at Ferrycarrig Hotel• Wicklow: Grangecon Kitchen• Kildare: Clanard Court Hotel

   

  Best Café – Sponsored by Illy

  • Carlow: Rachel’s Garden Café at Arboretum• Kilkenny: Knockdrinna Cafe• Laois: Mueller & O’Connell Bakery• Longford: Fabiani• Louth: Strandfield• Meath: Bácús Cafe• Offaly: The Bog’s Dollops• Westmeath: The Stables Tea Rooms• Wexford: Grálinn Sunny Row• Wicklow: Scéal Bakery• Kildare: Hey Darling, Sallins

   

  Best Sustainable Practices

  • Carlow: The Green Lemon Cafe and Bakery• Kilkenny: Statham’s by Pembroke Kilkenny• Laois: Solas Eco Garden Centre• Longford: Fiona Egan Cloughan Farm & Cookery School• Louth: Forge Field Farm Coffee Shop• Meath: Platterbylu Trim – Café and Artisan Pantry• Offaly: Biasol• Westmeath: Bastion Kitchen• Wexford: Ashdown Park Hotel• Wicklow: Wicklow Wolf Brewery & Taproom• Kildare: Woodstack Cafe, Monasterevin

   

  Innovator of the Year – Sponsored by Diageo

• • Carlow: The Green Lemon Cafe and Bakery• Kilkenny: Arán Artisan Bakery & Bistro• Laois: The Merry Mill• Longford: John Stone Beef• Louth: King of Kefir• Meath: Centre of Food Culture Boyne Valley• Offaly: Ballycommon Bake House• Westmeath: Irish Craft Soda Company• Wexford: Fat Tomato• Wicklow: Catalyst Coffee – Beach• Kildare: Lock 13 Gastropub & Brewpub

   

   

  Local Food Hero – Sponsored by Sugar Snap Agency

  • Carlow: John Whelan, The Devils Menu• Kilkenny: Sean Ring, Ring’s Farm• Laois: Cormac & Tracy Loonam, The Red Shed• Longford: Pat & Fiona McCormack, The Farmhouse Bees and Trees• Louth: Kian Louët-Feisser, Carlingford Oyster Company• Meath: Michael & Jenny Finegan, Boyne Valley Farmhouse Cheese• Offaly: Margaret Edgill, Mount Briscoe Organic Farm• Westmeath: The Gillivan Family, Gillivan’s Moate Meats• Wexford: Catherine Kinsella, Saltrock Dairy• Wicklow: Wayne Kelly & Louise Hollingsworth, Kelly’s Fruit and Veg• Kildare: Graham Herterich, Ernie’s @ Shackelton Experience

The new National Domestic Campaign aims to support an estimated €500m financial boost to the Irish economy over next five years

Minister for Tourism Peter Burke TD today launched Fáilte Ireland’s new national domestic marketing campaign, Find Yourself on a Short Break, designed to strengthen year-round domestic demand and support sustainable growth across Ireland’s tourism sector. The campaign was unveiled at an event in MoLI, Museum of Literature Ireland, in Dublin city centre, attended by tourism industry stakeholders.

Domestic Tourism: A Major Economic Driver

Domestic tourism is a significant driver of Ireland’s visitor economy, generating €3.6 billion in revenue in 2024. Building on this strong foundation, the new campaign is informed by extensive consumer research which identifies a significant opportunity to drive incremental and sustainable growth in the domestic market.

Research shows that Irish consumers are increasingly seeking shorter, more meaningful breaks at home that offer ease, connection and a welcome pause from daily life. The findings reveal that 66% prefer taking short breaks in Ireland during the off-peak season, pointing to strong potential to build demand beyond the summer months. They also highlight the restorative value of domestic travel, with 87% saying a short break helps them step away from their everyday routine and 81% feeling rejuvenated after taking one.

Find Yourself on a Short Break

Find Yourself on a Short Break underscores Ireland’s ability to respond to these evolving consumer expectations by highlighting the depth, diversity and quality of experiences available nationwide, from cultural discovery and city exploration to nature-based escapes and familiar places where people can reset.

Its emphasis on motivating those who already take short breaks to take more of them throughout the year supports key national tourism policy objectives by strengthening off-peak activity, enhancing competitiveness and promoting a more even geographic spread of tourism activity, contributing to the long-term resilience and regional vitality of the sector.

Speaking at the launch, the Minister for Tourism Peter Burke TD said:

“This new campaign reflects our commitment to delivering a stronger year-round domestic tourism base that is firmly aligned with our new national tourism policy, which I launched last December. It will support the delivery of sustainable growth, stronger year-round domestic demand and a more regionally balanced visitor economy.

Initiatives such as this campaign will be central to delivering the 7% average annual growth in domestic tourism targeted in A New Era for Irish Tourism policy. Encouraging people to explore Ireland beyond the traditional peak months, and outside of the traditional annual holidays they already take, strengthens local businesses, supports jobs and channels economic benefit into communities in every county.

By responding to how people are travelling today and what they value from a break, this campaign supports long-term demand and strengthens the role of domestic tourism in our economy.”

Caroline Bocquel, CEO of Fáilte Ireland, said:

“Domestic travel played a critical role during COVID-19 as people rediscovered Ireland, and we now see a significant opportunity to continue to build on that momentum. As tourism continues to evolve, Irish consumers are travelling differently. Our research shows they increasingly want breaks that allow them to pause, recharge and step away from the pace of day-to-day life, valuing ease, familiarity and simple, meaningful experiences over big-ticket plans.“

Find Yourself on a Short Break responds directly to this shift. The campaign taps into the restorative value of taking time out and reflects the motivations shaping domestic travel today. By encouraging more meaningful and more frequent short breaks, particularly in the shoulder season, it helps strengthen demand when businesses need it most, extends operating periods, supports regional performance and reinforces the long-term resilience of the sector.”

The campaign will roll out nationwide, and in Northern Ireland, across television and video on demand, national radio, cinema, outdoor sites, and an extensive digital and social media programme of activity. A comprehensive industry toolkit supporting tourism businesses to leverage the campaign will also be presented to over 1,000 members of the tourism industry at a webinar this afternoon.

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.