Hotel & Catering Review

Cork’s Five star Manor sCoops Hospitality’s HigHest aCColade

Category WinnersA Word from the Judges

Golden GlamourHow to Strike Gold

tHe 23rd annual Hotel & Catering review gold Medal awards

Hayfield’s Midas ToucH

2011 EDITION

‘That night felt like the Oscars to me,’ recounts Ettienne Van Vrede, general manager of Hayfield Manor Hotel, this year’s recipient of the supreme Hotel & Catering Review Gold Medal Award for Excellence 2011.

Winner of the Gold Medal Award for Five Star Hotels in 2008, Hayfield has been nominated as finalist every year since, but it wasn’t until this year’s Gold Medal Awards at The Burlington Hotel, Dublin on 24 October that the hotel returned to the golden stage, triumphing in the hotly-contested Five Star category, sponsored by Edward Dillon & Co, before going on to scoop the top title.

‘When we won the Five Star Award I thought that was it, I could sit back in the chair and relax then. I didn’t expect to win the Gold Medal Award for Excellence at all. I was hoping for it – I would be lying if I said otherwise – but I didn’t expect it. When our name was called out it was unbelievable.

Every year we got so close to winning a category award – last year we were nominated as finalists in three categories – but this year not only did we win the category, we got the big one. It was an amazing feeling.’

What does it mean to win the Gold Medal Award for Excellence?

‘It means the world to me personally and for the team it gave us an unbelievable boost,’ says Ettienne, the South African hotelier who has settled in Ireland and married Annemarie Scally, daughter of Hayfield Manor’s founders, Joe and Margaret Scally, last year.

‘This is probably the biggest award for the hospitality industry in Ireland. If the responses we have got are anything to go by then it is absolutely huge. The amount of letters, texts, emails, tweets and phone calls we have got from people in the

Five Star Cork Hotel Scoops the Biggest Accolade in Irish Hospitality

HAyFIeld Grabs the Ultimate Gold

Hayfield Manor has proved consistently excellent over numerous years of entering the Hotel & Catering Review Gold Medal Awards. It represents the very best of fine Irish hospitality, providing a genuine warm welcome and polished service from a team wholeheartedly dedicated to ensuring guests receive the very best care and attention.The Gold Medal Awards Jury

� HOTEl & CATErIng rEVIEW Gold Medal awards

Back at base: Michael O’Driscoll, head doorman, is pictured celebrating Hayfield Manor’s win with Ettienne Van Vrede, general manager, and Karen Fleming, assistant manager.

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GOLD MEDAL AWARDS 2011

Seamus Crotty, deputy general manager; Karen Fleming, assist-ant manager and Ettienne Van Vrede, general manager, Hayfield Manor Hotel, receive the supreme Hotel & Catering Review Gold Medal Award for Excellence 2011 from Sarah Grennan, editor, Hotel & Catering Review.

How to StrIke GoldHere at the Hotel & Catering Review Gold Medal Awards Jury we’re often asked what it takes to win gold in the industry’s toughest and most rigorous independent awards programme.

The answer is to smile.It may take a little more than that in the fine

detail, but it all begins and ends with a smile for at Gold Medal Awards HQ finding a warm, friendly, charming, caring and skilled service is our top priority.

Over the years of the boom when cash was flash, when hotels opened at a rate of knots, and when new restaurants launched even more rapidly, we Irish may have mislaid some of our famed fáilte. But it’s back now and it’s back with gusto as hoteliers and caterers return to basics and guests forsake material desires for good, old fashioned, genuine Irish hospitality.

To win a Gold Medal Award, as many of our winners note in the following pages, is no easy task and although a lucky minority strike gold on their first year of entry, many toil long and hard before finally being recognised as best in class by the Gold Medal Awards Jury. It’s not that we seek to be harsh, but it’s that in order to protect the integrity of the awards and ensure they remain a hallmark for the highest quality, we keep our standards high. The businesses you will read about in these pages are at the vanguard of Irish hospitality and catering, but behind them in our list of finalists – and indeed in the many excellent businesses who narrowly missed the shortlist – are numerous ambassadors for the Irish hotel and catering industry who also work diligently to raise standards on a daily basis.

The steps on the path to gold are numerous and rigorous, commencing with a written entry in the spring followed by an undercover site assessment in the summer in the case of hotels and restaurants and an announced inspection of catering operators and clubs. During these visits members of the Gold Medal Awards Jury scrutinise every facet of entrants’ operations – from the quality of the facility to the standard of the cuisine, paying particular attention to the warmth of the welcome and the skills of the service. It is a tough process where only the very best emerge as finalists, before being whittled down to the 15 Gold Medal Awards winners and the one supreme Gold Medal Award for Excellence champion.

By winning 2011’s supreme title, Hayfield Manor Hotel has scored the Irish hospitality industry’s highest accolade – an achievement it richly deserves after many years of impressive performances in the Gold Medal Awards. It has emerged victorious from a lengthy and detailed judging process which spanned over six months and saw the Gold Medal Awards Jury travel close to 20,000 kilometres to visit hundreds of hospitality entrants. To be crowned best of the best is high praise indeed, but one richly deserved by this very special five star hotel.

- Sarah Grennanchair, Gold Medal Awards Jury

Meet tHe JUdGeS The Hotel & Catering Review Gold Medal Awards Jury is chaired by saraH GreNNaN, editor of Hotel & Catering Review. she is joined on the Jury by:

dICK BoUrKePast chairman, Irish Tourist Industry Confederation; past president, Irish Hotels Federation; former board member, Fáilte Ireland; chairman of the Irish Tourist assistant service; former general manager, Jurys Hotel Ballsbridge

MarIlYN BrIGHTFood writer and food consultant; former president, Irish Food writers’ Guild; columnist, Hotel & Catering Review

eUGeNe McGoVerNFormer head of catering at Trinity College dublin; past president, Panel of Chefs of Ireland

PaUla McINTYreChef; lecturer, Northern regional College; cookery writer

eUGeNe McsweeNeYChef and catering industry consultant; former chef-proprietor, lacken House, Kilkenny

ToM MYTHeNrestaurant consultant; past president, restaurants association of Ireland; former head of catering, Irish rail

MarY o’CallaGHaNdIT lecturer; wine consultant; chair of the Irish Guild of sommeliers

deNIs TUCKerChairman, National Hygiene Partnership; former quality assurance manager, Fáilte Ireland

Special Advisor to the Jury:doUGlas JordaNregistrar, Fáilte Ireland; president, skal dublin; past president, Irish Hospitality Institute

industry has been unbelievable. It’s great to win an award but to get that feedback from your peers in the industry is really, really lovely.’

With a string of finalists’ nominations over five years running, Gold Medal Awards in 2008 and 2011 and this year’s supreme title, Hayfield Manor clearly has the Midas Touch. But what does Ettienne believe the secret to the hotel’s success is?

‘It’s a couple of things. It’s a

combination of the right attitude and hard work. When a new guy comes in to me I tell him “I can teach you how to set a table and serve coffee but I can’t teach attitude”. You have to have the right attitude to succeed in the business.

‘Another thing that is very important is that you have to listen to the customer. We get so many returning clients and that is because we really listen to them and we give them what they want. For me, the main thing in Hayfield is the warm welcome we offer guests. I really try to meet every single guest. We don’t have staff sitting in the office hoping it will be alright, we make sure they are out on the floor, meeting guests and making sure everything is right.’

So now that – following many years of trying – Hayfield Manor has finally grabbed the coveted Gold Medal Award for Excellence, how is the team going to mark the occasion? ‘We’re going to have a big party in the hotel for the staff and I am going to wait on them to say thank you. Everyone has been saying congratulations to me, but it’s not about me – it’s about the people who support me,’ says Ettienne.

Has the win fully sunk in yet? ‘You know, it hasn’t. It still feels very surreal,’ he confides.

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It took Alan Clarke and Jane O’Donoghue more than six hours to travel from Ballyvaughan and battle through the Dublin floods to get to the Gold Medal Awards on a night of biblical-like rainfall in the capital, but the couple’s perseverance was worth the effort when they scooped gold on their first year entering the Awards.

grabbing the Gold Medal Award for Cafés & Coffee Shops, sponsored by The Kenco Coffee Company, was ‘a total shock,’ admits Alan Clarke, who had been encouraged to enter the Awards on the advice of fellow finalist Domini Kemp (Itsa) and neighbours Simon Haden (of last year’s supreme Gold Medal Award for Excellence winner, gregan’s Castle) and Aidan Mcgrath (2010 Gold Medal Award for Casual Dining winner, Wild Honey Inn).

Despite their reticence at entering awards, the Tea & garden rooms, which was established by Jane’s mother 30 years ago and is now run by the couple, has been on the radar of the Gold Medal Awards Jury for a while. Any visitor to the gastro-village of Ballyvaughan is well advised to make a pit-stop at this endearing tea parlour and just like Hollywood director, Steven Spielberg, we make sure to drop by when we’re in the vicinity.

Blessed with an enviable 85% rate of repeat business from Clare denizens, the Tea & garden rooms popularity went off the richter scale this summer when the legendary film-maker took a detour to Ballyvaughan

(l-r) Alan Clarke, manager and Jane O’Donoghue, proprietor of The Tea & Garden Rooms are presented with the Hotel & Catering Review Gold Medal Award for Cafés & Coffee Shops, sponsored by The Kenco Coffee Company, by Gavin Cassidy.

What the Judges said:It’s not hard to see why Stephen Spielberg jetted into Ireland just for the cheesecake in The Tea & garden rooms in Ballyvaughan. Our Jury are big fans of this charming little café which is a “must-see” for any visitor to Clare’s beautiful Burren. Even though we can’t get there by private jet, the great cakes, warm service and charming surroundings are worth the journey.

cafés & coffee sHops

on his way to Monte Carlo for a slice of homemade cheesecake. The resulting publicity placed The Tea & garden rooms on the national map and was a huge boon to business, admits Alan. ‘We had people travelling from all over the country to see us. There were certain times when we had to close the doors it was so busy and the demand for the cheesecake was incredible. In fact, I think people went a bit over the top about it. Personally I think there’s better on the menu.’

We can testify that the Tea & garden rooms offers a wide variety of sumptuous cakes that rival the cheesecake in appeal, but the baking is only part of the package. Warm service, charming interiors and a great menu make the tearooms a popular choice on many levels.

Winning the Gold Medal Award was the icing on the cake – if you’ll pardon the pun – following a memorable season for Alan, Jane and the team. ‘We were thrilled just to be nominated and to have our name mentioned on such a big stage. When I looked at the competition in the category we never expected to win – we were in shock. To go up to Dublin not expecting anything at all and then to win was amazing. We were absolutely over the moon. It was great that such a small place can win a Gold Medal Award and it’s great for the West of Ireland.’


Winner

tHe teA & GArden rooMS

First time Winner

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FinALiSTS• Café Noir, robert street, limerick• Harvest Café at The sheraton Hotel, athlone, Co limerick• Itsa... Malahide, Co dublin• Kay’s real Chefs, real Food, Blanchardstown,

dublin 15• silver restaurant at the Newbridge Visitor Centre,

Newbridge, Co Kildare• The roastery, Blanchardstown, dublin 15• The Tea & Garden rooms, Ballyvaughan, Co Clare• The Pins Bakery Café at The Twelve Hotel, Barna, Co Galway

Sponsored by

bord bia.indd 1 11/01/2012 14:59:02

A poster boy for Ireland’s fledgling food tourism movement, O’Brien Chop House is a shrine to all that is good about Irish food – great local produce, prepared with love and attention, cooked with flare and served expertly by a passionate team.

Its menu reads like a tourism board’s dream description of the locality, with Ballyvolane veg grown on the grounds of the owners’ nearby country estate, and a range of meat, ale, and other ingredients sourced from the Blackwater Valley and bountiful counties of Waterford and Cork.

Tucked away in a charming old Victorian pub, O’Brien Chop House has put the sleepy village of

(l-r) Robbie Krawczyk, head chef and Richard Reeve, general manager of O’Brien Chop House are presented with the Hotel & Catering Review Gold Medal Award for Casual Dining, sponsored by Bord Bia, by John Corcoran.

What the Judges said:Many restaurants talk-the-talk when it comes to promoting indigenous Irish ingredients, but O’Brien Chop House truly walks-the-walk, excelling in its delivery of stunning seasonal and local food. The greens and their restaurant team, including head chef robbie Krawczyk, are deeply passionate about sourcing the best of ingredients from their vicinity and this is reflected in the menu which reads like a food lovers tour of the Déise and rebel counties.

casual dining

lismore on the culinary map since it was launched by Ballyvolane House proprietors, Justin and Jenny green, in July 2009. It hasn’t been easy – lismore isn’t exactly a hotbed of activity – and keeping trade going in the off season can be a challenge without the tourism footfall, explains Justin, but we’re sure glad they’re keeping up the good work.

Despite the challenges faced in rural Ireland, Justin, Jenny and the Chop House team have no intention of sacrificing quality. ‘We like to do things the slow way.

Our philosophy is to use local produce and we try to support local businesses. Sometimes to do so you have to pay a bit more, but it’s worth it,’ reveals Justin.

With values rooted in local, seasonal, traditional and authentic food, Justin is grateful to have such a passionate team in the kitchen and front of house who share the same ethos. ‘They are a very talented team, they’re so passionate and they work incredibly hard. They’re absolutely chuffed with this award and I’m delighted. It means an awful lot to them.’

Winner

o’BrIen CHop HoUSe

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FinALiSTS• aperitif wine & Tapas Bar, Kinsale, Co Cork• Courtyard Kitchen & Café, Carrick on shannon,

Co leitrim• Fitzpatrick’s Bar & restaurant, Jenkinstown, Co louth• Gotham south, stillorgan, Co dublin• Harrigan’s Bar & restaurant, Newbridge, Co Kildare• larkin’s Bar & restaurant, Garrykennedy, Co Tipperary• o’Brien Chop House, lismore, Co waterford• The Cornstore, Cork

Sponsored by


First time Winner

Visiting Bijou, winner of the Gold Medal Award for Bistros & Brasseries, sponsored by Champagne Pannier at Classic Drinks, makes us wish a little that we lived in rathgar.

This double gem of a restaurant business in the leafy Dublin suburb has been on the Gold Medal Awards’ hotlist for quite a while, last striking gold in 2008 and returning with a nomination as finalist in 2010. This year it hit the golden jackpot once again when the downstairs bistro, a sibling to the upstairs Bijou restaurant, bowled judges over with its quality and innovation – proving itself to be a charming

What the Judges said:A winner in 2008 and finalist last year, Bijou returns to the stage again this year after it impressed with its quality fare, great service and sleek and stylish surroundings.

BisTros & Brasseries

neighbourhood bistro of the highest calibre.Winning gold in such a close category has

been a boon for the team, says restaurateur linda Smith. ‘It’s absolutely brilliant. We have worked very hard to improve our offering and adapt to the climate in the last few years and winning the Gold Medal Award has been a great morale boost for the staff, and for our customers who are delighted for us.’

Bijou’s customers are a loyal bunch, offering a high level of repeat business, with many returning two to three times a week. ‘We are very lucky,’ confirms linda, ‘we’re blessed to be in rathgar with such a loyal customer base.’ She and the team measure their success by the repeat business that they achieve. ‘When a new customer comes in, our aim is to make sure they come back.’

And how does the team ensure their customers stay loyal and return time and again? ‘We work extra hard and we make sure it’s all about the customer. You have to listen to your customer and change with the times. We don’t rest on our laurels. We keep an eye on what’s going on in the marketplace, chart trends and always look to improve.’


Winner

BIJoU BIStro

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FinALiSTS• Bijou Bistro, rathgar, dublin 6• Crackpots, Kinsale, Co Cork• Fallon’s of Kilcullen, Co Kildare• la Marine Bistro at Kelly’s resort Hotel, rosslare, Co wexford• lord Kenmare’s restaurant, Kenmare, Co Kerry• No.35 restaurant, Kenmare, Co Kerry• o’Grady’s on the Pier, Barna, Co Galway• The First Floor restaurant at Harvey Nichols,

dundrum Town Centre, dublin 16

Sponsored by

Linda Smith, owner, Lisa Bradley, general manager and Erroll Defoe, head chef of Bijou Bistro are presented with the Hotel & Catering Review Gold Medal Award for Bistros & Brasseries, sponsored by Champagne Pannier by Classic Drinks by Hugh Murray, sales director, Classic Drinks.

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Chile. 1814. 120 brave men, led by Irishman Bernardo O’Higgins, take refuge from Chile’s war of independence in the Santa Rita cellars. Our 120 range is named in their honour.

Today, Ireland’s traditions and talent are brought to life by our musical heroes entertaining audiences around the world.

When chef Seamus Commons, ex l’Ecrivain, arrived in Westport’s luxurious Knockranny House Hotel, he helped put the four star Mayo hotel on the West of Ireland’s culinary map.

Together with his team of talented chefs – including last year’s Euro-toques Young Chef of the Year Mary ryan and 2011 winner Kamil Dubanik – Seamus and the front of house Knockranny team have turned la Fougère into a ‘must-visit’ destination for any committed foodie.

Of course, Knockranny is no stranger to the Gold Medal Awards’ winners’ enclosure, triumphing in the four star category last year following a number of appearances as a finalist. Proprietor Adrian noonan, who runs Knockranny House Hotel with his wife geraldine and their loyal team of staff, knows the power of the Gold Medal win.

‘We are absolutely delighted to win

Paul Walsh, Cormac McDonnell and Deirdre Cullen of La Fougère at Knockranny House Hotel receive the Hotel & Catering Review Gold Medal Award for Fine Dining, sponsored by Gleeson incorporating Gilbeys from Maud Condomine, on trade channel manager, Gilbeys.

What the Judges said:Food lovers have beaten a path to Knockranny House Hotel ever since head chef Seamus Commons has taken up residence at la Fougère, and it is little wonder. Seamus and his kitchen brigade produce truly memorable Irish dishes, showcasing the best of local and seasonal ingredients and the quality on the plate is matched by sleek service front of house.

fine dining resTauranTs

this award. It really does mean an awful lot to the crew – particularly the kitchen team who never get to deal with the public so it is great for them to get this recognition from their peers in the industry,’ says Adrian.

‘It’s brilliant going into the back end of the year to get something like this as it gives us a great Pr push. We put our achievement on all our correspondence and it is amazing to hear guests talk about it when they are here. Being able to say we are Best Fine Dining restaurant, or in last year’s case, Best Four Star Hotel, really helps.’

HOTEl & CATErIng rEVIEW Gold Medal awards 11

Winner

lA FoUGère reStAUrAnt

First time Winner:Fine Dining Category

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FinALiSTS• la Bohème, waterford• la Fougère restaurant at Knockranny House Hotel, westport, Co Mayo• MacNean House & restaurant, Blacklion, Co Cavan• one Pico, dublin 2• The dining room at Park Hotel Kenmare,

Kenmare, Co Kerry• restaurant Forty one at residence Private

Members’ Club, dublin 2• ruben’s restaurant at the step House Hotel, Carlow• The oakroom restaurant at adare Manor, adare, Co limerick

Sponsored by

Enjoy Cobra Sensibly.Visit

Cobra A4 smooth taste fa.indd 1 15/11/2011 15:35

The Jaipur group is no stranger to the Gold Medal Awards stage, bagging the desirable Gold Medal Award for Ethnic Restaurants, sponsored by Cobra for three successive years, first in 2009 with Chakra in greystones and latterly with the celebrated Ananda in Dundrum.

Is the novelty of winning a Gold Medal Award rubbing off? ‘Absolutely not, we are always chuffed and it is great to get that recognition for the team,’ says Jaipur boss, Asheesh Dewan. ‘Winning the award means a lot to them. They put a lot of effort in and they are passionate about everything they do.’

With a string of top-notch Indian restaurants to his name across Dublin, Asheesh has been raising the bar of ethnic catering in Ireland for more than a decade, garnering praise for his Jaipur brand as well as off-shoots Chakra and Ananda.

While Chakra returned as a finalist and close competitor once again this year, it is its younger sibling

Ananda’s Abhijt Kashyap, Shokin Rawat and Kunwar Panwar receive the Hotel & Catering Review Gold Medal Award for Ethnic Restaurants, sponsored by Cobra, from Dara O’Donnell, Molson Coors/Cobra customer marketing director.

What the Judges said:It’s not hard to see why Ananda has wowed diners, reviewers, and Gold Medal Awards judges since its launch four years ago. It is a worthy ambassador for Indian cuisine, raising the bar with its innovative food, slick service and sleek surroundings.

eTHnic resTauranTs

Ananda which attracted the highest honours from the Gold Medal Awards Jury for the second time in 2011 in recognition of its top-quality Indian cuisine served slickly in a stylish and contemporary restaurant in Dublin’s busy Dundrum Town Centre.

The Gold Medal Award has provided a Pr boost for the restaurant, as has the high profile showcase it landed on this year’s hit culinary show, MasterChef, which has led to a spike in trade. ‘Things are good in Ananda, but like anywhere we think they could be better. But MasterChef was a big boost and following our appearance we saw trade return to 2008-2009 levels which has been

fantastic,’ reveals Asheesh.not ones to rest on their laurels, the

team at Ananda have continued to invest in the product, adding a new lounge this year. Asheesh also refuses to get drawn into the ‘race to the bottom’ on price and has stuck to his guns, refusing to sacrifice quality for short-term win, bargain-basement priced deals. ‘At the end of the day, dining in Ananda is a quality experience and we have to maintain that.’

The Gold Medal Awards Jury appreciates his efforts, rewarding the restaurateur with a record three straight wins. Will anyone be able to topple the Jaipur group next year? Time will tell.

Winner

AnAndA

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FinALiSTS• ananda, dundrum Town Centre, dublin 16• Chakra by Jaipur, Greystones, Co wicklow• Kingfisher restaurant, Portlaoise, Co laois• Talavera at radisson Blu st Helen’s Hotel,

Blackrock, Co dublin• spice Indian restaurant, wexford

Sponsored by

HOTEl & CATErIng rEVIEW Gold Medal awards 1�

mulcahy 3.indd 1 11/01/2012 15:10:16

‘For me, the Hotel & Catering Review Gold Medal Award is the pinnacle award in the country to win – you can’t get any higher. It is a real marker of success,’ says Billy Perkins, account director with Sodexo Ireland.

It is little wonder therefore that Sodexo, and in particular the team at EMC, were so thrilled to win the Gold Medal Award for In House Catering, sponsored by Mulcahy Technical Services.

A highly competitive category at the best of time, the In House Award was given an added edge when Sodexo earned an impressive three nominations within the category, ensuring there was a healthy rivalry between the company’s Dublin and Cork teams.

It was Sodexo’s operation at EMC which triumphed at the Awards, impressing judges with its high level of innovation and service at the Cork facility where it caterers to more than 2,000 diners

(l-r) Tom Stack, account manager, Barry Kenny, group manager for Sodexo at EMC and Cliff O’Neill, business manager for Sodexo at EMC, receive the Hotel & Catering Review Gold Medal Award for In House Catering from Eddie Keogh of Mulcahy Technical Services, sponsor of the Award.

What the Judges said:A strong ethos for continuous improvement, innovation and a desire to offer the very best levels of service is evident throughout Sodexo Ireland’s busy catering operation at EMC. The team deliver consistently excellent food to 2,000 workers every day, impressing with the range – from sandwiches to silver service – on offer.

in House caTering

for breakfast, lunch, dinner, evening tea, night service and snacks every day. Along with catering in the busy canteen, the team also provides silver service in EMC’s briefing centre, and has recently introduced a new café with barista service.

Taking on the contract 13 months ago, Sodexo has put a huge amount of work and investment into the EMC facility, says Billy Perkins. To win the Gold Medal Award so soon after landing the contract was the icing on the cake, he says. ‘It was huge to win it and everyone was so delighted. We are having a big party out with the team to celebrate. To get that external accreditation is great. It’s great to get acknowledgement that you’re doing a good job.’


Winner

Sodexo IrelAnd At eMC

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FinALiSTS• aramark Ireland at Pricewaterhouse Coopers, dublin 1• Compass Ireland at Pfizer, Grangecastle, dublin 22• Management Catering services at Vodafone,

Mountainview, dublin 18• sodexo Ireland at aviva Head offices, dublin 2• sodexo Ireland at eMC, ovens, Cork• sodexo Ireland at saP Citywest, dublin 24

Sponsored by

ulcahyMTechnicalS E R V I C E S L T D

cea.indd 1 11/01/2012 17:12:02

Contract catering at the best of times is a challenging task, as operators try to juggle catering for mammoth numbers with tight budgets. In the third-level educational sector, where the bulk of customers are hard-pressed students, such budget constraints are even more of an issue. Add in students’ keen knowledge of latest trends, plus their propensity to protest (it is a right of passage through college after all) and you have to ensure you have everything right if you are to have any success with your target audience.

One such site getting it right is Aramark Ireland at nUI galway, where the team cater for up to 5,000 students, lecturers, staff and visitors every day. It’s a tough job, and one which took a lot of research to get it spot on, says Aramark CEO, Donal O’Brien. ‘We’ve invested significantly in our facility at nUI galway. We did our homework, and researched the product extensively and it worked. The average spend has increased from $3.50 to $3.75, which while small in numbers is a significant proportional increase and tells us that the customers are more engaged now.’

revamped in 2010, the An Bhialann restaurant at nUI galway was expanded to include new burger and sandwich bars. ‘We were able to decipher that people like to see you make a sandwich – they perceive them to be fresher and trust them more than

Sanjay Patel, client account manager, education at Aramark Ireland receives the Hotel & Catering Review Gold Medal Award for Institutional Catering, sponsored by the Catering Equipment Association from Julie Morrissey, chair of the CEA.

What the Judges said:Innovation is the order of the day at Aramark Ireland’s bustling catering operation in nUI galway where the team are committed to providing the best possible offering to students, staff and visitors. The caterers strive for excellence in this huge facility, impressing with the breadth of their catering services and the quality of their food.

insTiTuTional caTering

pre-packaged sandwiches made earlier that day – and its driven sales as a result.’

The catering team is also conscious of the need to promote healthy eating with students who may not be getting the same nutritional balance as they did when they were in school and living at home. ‘We’re portioning our fries properly and promoting more salads with lighter dressings. We can’t make the students eat more healthily but we can help them make better choices by offering a wider variety of healthy options,’ explains Donal.

The Gold Medal win was great for the members of the catering staff, many of whom assume a mothering role with the students. ‘I’m so proud of their achievement. The Award came at a great time for the educational team. They put so much effort in and they have been going through a tough time because student spend has been under pressure. But they are a great team, they’re flexible and they move with the times and that has proved successful for us.’

Winner

ArAMArk IrelAnd At nUI GAlwAy


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FinALiSTS• aramark Healthcare at University Hospital Galway• aramark Ireland at NUI Galway• Haven Bay Care Centre, Kinsale, Co Cork• Moffett’s restaurant at NUI Galway• st Brigid’s Hospital, shaen, Co laois• st Francis Health Village, Mullingar, Co louth• wheatfield Prison, Clondalkin, dublin 22

Sponsored by

For Carton House general manager, David Webster, winning the inaugural Gold Medal Award for Members’ Clubs, sponsored by BWG Food Service, was a very special achievement indeed.

‘We are thrilled and delighted to win the Award, first of all because it is a Gold Medal Award and they are not given away lightly. They are not the kind of awards that are handed out by judges by virtue of the fact that they think it’s your turn next – you really have to earn a Gold Medal Award. We’ve tried many times and we’ve been finalists several times and we’ve never managed to win one, so to get the Award this year is very special. It’s a very meaningful Award to win,’ says the excited gM. ‘Secondly, we are thrilled because of the businesses we were up against in the category. All the clubs who were chosen as finalists are excellent operators so to be chosen as winner is phenomenal.’

Carton House was selected as winner of the inaugural clubs’ category in recognition of the services it provides to members. More than simply a catering

(l-r) Paul Joy, food and beverage manager, Carton House, receives the Hotel &

Catering Review Gold Medal Award for Members’ Clubs, sponsored by BWG Food

Service, from Ricky O’Brien, commercial trading manager, BWG.

What the Judges said:‘The team at Carton House golf resort excel in the services they offer their members at this busy Kildare club, as well as the facilities they offer visitors such as the Irish rugby team, Manchester United, real Madrid and numerous other high-profile sports teams. The resort is one of the country’s top sports facilities, where the quality of the product is matched by the customer care and attention from the staff.’

MeMBers’ cluBs

award, the Members’ Clubs’ category examines the breadth of services provided to members – from facilities, to ancillary services, to food.

With 650 members, plus hotel guests, estate residents and transient pay-and-play walk in customers, Carton House golf Club has a broad clientele to serve, but the outstanding facilities at the sprawling Maynooth estate has helped the team drive membership and attract high profile guests to the hotel, including the Irish rugby team, Man U, real Madrid and more.

Business has improved this year and David Webster is confident that it will improve again in 2012. ‘I’m not going to say that it has been outstanding, but it has been reasonably good and we are confident of future growth.’

What makes the club thrive? ‘We listen to our customers and give them what they want, not what we think they want,’ says David. ‘We are constantly conducting surveys and working groups with our members and other customers to find out how we can improve and what we can do to make our offering better.’

And of course, the team is also integral to the club’s success. ‘We are organising a thank you event for all the staff in the club house to thank them for all their hard work. Winning this award means a lot to the whole team because it is a Gold Medal Award. As I said, you don’t come by them lightly.’

Winner

CArton HoUSe GolF ClUB

First time Winner

2


FinALiSTS• Carton House Golf Club, Maynooth, Co Kildare• Fitzwilliam lawn Tennis Club, dublin 6• residence Private Members’ Club, dublin 2• stephen’s Green Hibernian Club, dublin 2

Sponsored by


Judging the inaugural newcomer category for this year’s Gold Medal Awards was no easy task as the wide variety of entrants hailed from such disparate backgrounds. rather than compare cafés with fine dining restaurants and boutique guesthouses with five star hotels, the Gold Medal Awards Jury instead searched for the businesses which had impressed the most and made the greatest impact within their chosen field in their few months of operation.

looking at the impact Ballyfin has made since its launch it is little wonder the Jury unanimously voted for this opulent laois country house to take the inaugural newcomer award, sponsored by BWg Food Service.

With lofty ambitions to become one of the best small luxury hotels in Europe, if not the world, Ballyfin is a game-changer. Just a few short months in business, it has raised the bar in terms of service, food and product quality.

As a former judge on the Gold Medal Awards Jury during her days as a consultant, Ballyfin general manager Aileesh Carew understands just how difficult it is to secure a coveted Gold Medal Award. ‘Winning the newcomer award means a lot as it is outside confirmation of what we have achieved at Ballyfin. It is great for the staff and they take huge pride in the achievement. To win this award which is completely independent and judged by a rigorous Jury gives us huge kudos.’

It is right that the team take such pride in their achievement and Aileesh takes the opportunity to laud their hard work in the build up to and since the launch

Adele Walsh, Martina Yearsley and Aileesh Carew, general manager of Ballyfin, receive the Hotel & Catering Review Gold Medal Award for Best Newcomer from Joe O’Sullivan, BWG Food Service, sponsor of the category.

What the Judges said:Ballyfin is one of the most exciting new businesses to open in the industry for some time. This über-luxurious hotel brings Irish hospitality to a new level, mesmerising with its stunning interiors, sumptuous facilities, flawless service and Michelin-quality cuisine. We believe that Ballyfin is destined to become one of the world’s greatest small luxury hotels.

neWcoMer

of the hotel earlier this year. ‘We have such a great team of staff. The commitment, dedication and effort that everyone has put in – from the dishwasher to the executive chef – just blows me away. To have that level of dedication around me is amazing.’

With ‘good old fashioned hard work’ providing the foundation for Ballyfin’s success, Aileesh believes it is the team’s constant strive for perfection which will spur it on to greater heights. ‘We are continually looking to do better. We get feedback from every guest and we really scrutinise it to see where we can make improvements. As we always say, “it is the small things which make perfection, but perfection is no small thing”.’

The team’s endeavours are obviously paying off with guests because, despite the challenges in the high-end, luxury travel market, Ballyfin has secured a strong level

of repeat business and while it is still very early days for the lavish country house hotel, Aileesh reveals there is some tasty business in the pipeline for the coming years.

Can Ballyfin top its win with a triumph in the Five Star category next year? We will have to watch this space, but there’s one thing for sure – Aileesh has high ambitions for this jewel of a hideaway in laois. Among the targets is not just a Five Star Award, but the ultimate accolade – the supreme Gold Medal Award for Excellence.

‘We’re after everything!’ concedes Aileesh. ‘But we know you don’t get a Gold Medal Award without a lot of hard work.’

Winner

BAllyFIn

First time Winner

2


FinALiSTS• Ballyfin, Ballyfin demesne, Co laois• Blas by Café Noir at the University of limerick• Courtyard Kitchen Café, Carrick on shannon, Co leitrim• Gotham south, stillorgan, Co dublin• The Gibson Hotel, dublin 1

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John Brennan knows a thing or two about hospitality, running the Park Hotel Kenmare with his elder brother Francis, with whom he also stars in rTE’s At Your Service show where the siblings dish out sage advice to fellow hospitality operators.

But even he was surprised with the latest trend to emerge in wine in the Park – the two-night wine bottle. ‘While wine sales have decreased over recent years, this year we’ve noticed that we’ve been selling very good wines. Spend has increased and guests are opting for a better quality bottle but whereas before the average spend was about €66 now a growing number of guests are spending in the region of €150-€200 a bottle but they’re drinking it over two nights.’

Why the change? ‘I don’t know,’ John admits candidly. But what he does know is that customers’ knowledge of wine is at an all time high and as a result wine service in Ireland has had to improve also. Staff at the hotel undergo monthly wine

(l-r) Paul Joy, food and beverage manager, Park Hotel Kenmare, receives the Hotel & Catering Review Gold Medal Award for Wine Experience, sponsored by Gleeson incorporating Gilbeys, from Michael O’Brien, off trade channel manager at Gilbeys.

What the Judges said:Few businesses earn a trio of Gold Medal nominations in any one year, and Park Hotel Kenmare’s achievement gaining nominations in the Five Star, Fine Dining and Wine Experience category is testament to the hard work and commitment of its excellent team of staff. The hotel consistently wows members of the Gold Medal Awards Jury with its high level of service, last year receiving our Best Five Star Hotel title, and continuing its winning streak in 2011 with the Wine Experience Award, sponsored by Gleeson incorporating Gilbeys.

Wine experience

training and tastings to keep up to speed on the latest developments in wine service and oenology, and John is grateful to Irish wine suppliers who are ‘excellent for education’.

Park Kenmare’s wines are purchased by head sommelier lukas, who has been with the team for six years. One of the first Poles to come to Ireland on CErT’s training scheme, lukas has risen up the ranks

at the Park, starting out as a junior in the restaurant and now running the wine show at the hotel. An impressive list, highly desirable collection of wines in the cellar and stellar service made Park Hotel Kenmare the top choice for this year’s Gold Medal Award for Wine Experience, sponsored by Gleeson incorporating Gilbeys and the team are thrilled with their latest accolade, says John. ‘We are delighted for lukas and the team. They put so much work in and they really deserve the win.’

Winner

pArk Hotel kenMAre

2


FinALiSTS• adare Manor, adare, Co limerick• Hayfield Manor Hotel, Cork• Hodson Bay Hotel, athlone, Co westmeath• Kelly’s resort Hotel, rosslare, Co wexford• Knockranny House Hotel, westport, Co Mayo• one Pico, dublin 2• Park Hotel Kenmare, Co Kerry• The westbury Hotel, dublin 2

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of Further Education.

New traiNee MaNager DevelopMeNt prograMMe (tMDp)The new 3 year National TMDP Degree programme is offered in partnership with the Irish Hotels Federation, Fáilte Ireland and the Institute of Technology Tralee. Trainee Managers can achieve a Bachelor of Arts Degree in Hotel Management over a 3 year period while working in their sponsoring hotel. Using a blended learning approach Trainee Managers will learn on the job, attend Tralee Institute of Technology for lectures on a short block release basis, and avail of modern online learning technology. IT Tralee are currently recruiting for this programme

which starts in spring 2012.

failte ireland.indd 1 11/01/2012 17:14:41

‘From the moment you arrive at Castle leslie Estate, you will receive a genuine Irish welcome and warm service,’ explains Brian Baldwin, Castle leslie Estate manager.

It is a desire which is carried out with aplomb by Castle leslie’s team of staff, including those in the four star lodge who impressed Gold Medal jurors with their dedication to providing unrivalled customer care.

The team go that extra mile to ensure guests’ every whims are catered for and it is the naturally warm and welcoming personalities of the staff which enables them to do so, believes Brian. ‘All of the staff, many of whom are local, have a fantastic attitude. They take pride in what they do and genuinely care about our customers. They will do their utmost to ensure that our customers experience the best service. What you get when you come here is an authentic warm welcome to Castle leslie Estate and glaslough.’

Upping their game in terms of service has been critical to the survival of the Castle leslie Estate, notes Brian. ‘We are in challenging times. Monaghan is not a beacon for tourism and so we have had to create our own uniqueness, providing great customer care. We don’t profess to be the best in terms of skills

(l-r) Sean O’Malley, manager, educational operations of category sponsors, Fáilte Ireland, presents the Hotel & Catering Review Gold Medal Award for Customer Experience to The Lodge at Castle Leslie general manager, Brian Baldwin.

What the Judges said:The committed team at The lodge go above and beyond the call of duty to ensure guests receive the very best of service during their stay at this magnificent Monaghan estate. Our judges were bowled over by the care and attention all members of staff at The lodge gave to guests, and described the hotel as a standard-bearer for Ireland’s legendary fáilte.

cusToMer experience

set, but we do strive to be the warmest and most caring.’

The team are ‘absolutely delighted’ to achieve the Gold Medal Award for Customer Experience, sponsored by Fáilte Ireland, reveals Brian. ‘We have a lot of very experienced managers at Castle leslie Estate who are very familiar with the Gold Medal Awards and the type of accolades they represent. They are absolutely delighted to have received this award as it is a result of their hard work and dedication.’

Winner

tHe lodGe At CAStle leSlIe

2


FinALiSTS• ariel House, Ballsbridge, dublin 4• Brook lane Hotel, Kenmare, Co Kerry• Castlewood House, dingle, Co Kerry• Cromleach lodge, Castlebaldwin, Co sligo• Harvey’s Point Hotel, lough eske, Co donegal• Killeen House Hotel, Killarney, Co Kerry• lord Kenmare’s, Killarney, Co Kerry• The lodge at Castle leslie, Glaslough, Co Monaghan

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First time Winner


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Winning the Country Houses Award, sponsored by Aon, at the 23rd Annual Gold Medal Awards is a kind of symmetry for lough Inagh, which is also celebrating 23 years in operation.

This ever-so charming Connemara country house hideaway registered strongly with members of the Gold Medal Awards Jury last year when placed on the list of finalists, going one step further in 2011 to reach the Gold Medal Awards winners’ circle.

It was lough Inagh’s total commitment to customer service which resonated most with the Gold Medal Awards judges, who were enveloped in a cocoon of care and attention when they visited on a wet and wild day in Connemara. It is this level of care which keeps lough Inagh guests returning

Sorcha O’Connor, Maire O’Connor and Dominic O’Morain of Lough Inagh Hotel are presented with the Hotel & Catering Review Gold Medal Award for Country Houses & Guesthouses, sponsored by Aon and Ecclesiastical, by Claire McKenna, Ecclesiastical finance manager – Ireland (second from right).

What the Judges said:nothing is too much trouble for the team at lough Inagh. Our judges were blown away by the standard of service on offer in this gorgeous country house and charmed by the relaxing ambience, great food and breathtaking views.

counTry Houses & guesTHouses

time and again, with the lodge enjoying a phenomenal 75% rate of repeat business. loyal guests were delighted with the Award, reveals general manager Dominic O’Morain, but also slightly concerned that their idyllic hideaway would now come to greater attention nationally.

We are happy to shed some light on this intimate, 13-guestroom country house, which is a great ambassador for Irish tourism, but our choice came as a surprise to the lough Inagh team, admits Dominic. ‘The list of finalists was phenomenal this year so I was just honoured for us to be included. I really didn’t think we had a shot at winning. For a little establishment like us to win in such an illustrious group is incredible. It was very humbling.’

The Award is recognition of the many hours of hard work owner Maire and the team put into the business. ‘Awards like this are the culmination of being here 24 hours solid, seven days a week. The Gold Medal Awards are particularly special as they are recognition from your peers, which suggests you are doing something right,’ explains Dominic.

We think lough Inagh is doing something very right indeed.


Winner

loUGH InAGH lodGe

2


FinALiSTS• Ballynahinch Castle Hotel, Connemara, Co Galway• Ballyseede Castle, Tralee, Co Kerry• Ballyvolane House, Fermoy, Co Cork• lough Inagh lodge, Connemara, Co Galway• Mount Falcon, Ballina, Co Mayo• rathsallagh House, dunlavin, Co wicklow• Tankardstown House, slane, Co Meath• wineport lodge, Glasson, Co westmeath

Sponsored by

First time Winner

Congratulations to all the Finalists in the 2011 Gold Medal Awards

TI-2011.indd 1 11/01/2012 15:02:30

When Killeen House proprietor, Michael rosney, received word in Cork’s Mercy Hospital that the hotel had won the Gold Medal Award for Three Star Hotels, sponsored by Tourism Ireland, he jested that it was time to break out the Complan and Marietta biscuits and start celebrating.

In Dublin, wife geraldine and daughter Michelle were able to celebrate with something a little more luxurious however, as they took to the stage at The Burlington Hotel to collect their Gold Medal Award.

The win came at the end of a very difficult year for the family who had to grapple with Michael’s serious illnesss (better now, thank god) while running their charming Killarney hotel in the midst of the worst recession in the history of the State. But the family managed their way through the adversity with all the charm, grace and hard work they bring to every facet of their business on a daily basis, and a visit to Killeen House proved that standards in this glorious gem of a property in the Kingdom of Kerry are as high as ever.

Killeen House Hotel is renowned across the globe for its winning brand of genuinely welcoming Irish service and truly great food. Oozing with personality, it provides a masterclass in great Irish hospitality.

no stranger to the Gold Medal Awards, this is the hotel’s second win in the Three Star category, while Killeen also collected the inaugural Customer Experience Award in 2009. Winning in the Hotel &

From left, Michelle and Geraldine Rosney of Killeen House Hotel receive the Hotel & Catering Review Gold Medal Award for Three Star Hotels, sponsored by Tourism Ireland, from Tourism Ireland chairperson Ann Riordan (centre).

What the Judges said:The rosney family and their very able team are ambassadors for Irish tourism, wowing all who visit this cosy little hotel outside Killarney with their relaxed, welcoming and genuinely warm service. But just as impressive as Killeen’s legendary welcome is the wonderful food expertly produced by chef Paul O’gorman and his kitchen brigade.

THree sTar HoTels

Catering Review awards programme has lost none of its appeal however. ‘As far as I am concerned the Gold Medal Awards are the premier awards in the hotel industry in Ireland as they are given to you by your peers who are the ultimate professionals,’ explains Michael.

What does it mean to win once again? ‘The Award is affirmation that we’re doing a good job. Sometimes when the head is down and the nose is to the grindstone you wonder “what am I doing?” but when you get recognition from your peers that you are doing a good job it feels great.’

not only that, it helps in business. ‘An award is an intangible thing – you can’t put it on your balance sheet but it gets respect from your guests, peers, suppliers and the bank manager. It puts a pep in your step.’

We had to ask – the bank manager? ‘Yes, we received a congratulations and good luck card from our bank manager. It’s great, because it lets him know how good we are in the industry,’ says Michael. And there’s no harm in that...

Winner

kIlleen HoUSe Hotel

2


FinALiSTS• Bloomfield House Hotel, Mullingar, Co westmeath• Claregalway Hotel, Claregalway, Co Galway• Killeen House Hotel, Killarney, Co Kerry• The abbey Court Hotel, Nenagh, Co Tipperary• The Hamlet Court Hotel, enfield, Co Meath• The Headford arms Hotel, Kells, Co Meath• The lakeside Hotel, Ballina/Killaloe, Co Clare• The Temple Gate Hotel, ennis, Co Clare

Sponsored by


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Winning the Gold Medal Award, sponsored by Heineken, in the hard-fought Four Star category is a pat on the back at a challenging time for the industry, acknowledges Cromleach lodge owner, Christy Tighe. ‘We are absolutely delighted – it means so much to everyone and it gives credence to everything we are trying to instill in the staff. The hotel industry is going through a challenging period, and it can be hard to juggle standards and rates, but as we always tell our staff, it doesn’t cost anything to smile at the front desk. A warm welcome and good service doesn’t cost.’

We couldn’t agree more, and it was the quality of welcome at Cromleach lodge which caught the Gold Medal Awards’ judges’ attention the most. last year’s winner of the Customer Experience Award continues

to wow with its service excellence, with everyone from the maintenance staff, porters, receptionists, bar and waiting staff offering a winning smile and naturally warm and friendly welcome.

While the staff play a starring role at this four star getaway overlooking lough Arrow, they are backed by a formidable foundation of a luxurious design and truly memorable cuisine. The hotel has come a long

Moira and Christy Tighe, proprietors of Cromleach Lodge, receive the Hotel & Catering Review Gold Medal Award for Four Star Hotels, sponsored by Heineken from Michelle Flood, on trade brand manager, Heineken (centre).

What the Judges said:Cromleach lodge, last year’s winner of the Hotel & Catering Review Gold Medal Award for Customer Experience, continued to wow judges this year with its warm and welcoming service, truly fabulous food and charming facilities. The hotel is a standard-bearer for great Irish hospitality.

four sTar HoTels

way since it was first opened as a B&B by Moira and Christy in the 1990s, growing to include 57 rooms, a busy wedding venue tucked quietly away from the hotel’s main reception rooms, and the bijou Ciúnas Spa.

Steeped in Irishness, with an emphasis on local produce on the menu, local walks and activities, and Irish mythology and story-telling in the hotel’s reading and promotional materials, Cromleach lodge is a standard-bearer for Irish tourism.

With an appreciation of the Gold Medal Awards, ‘they

are genuinely assessed – there is no point in getting an award if it’s not on merit’, believes Christy – and two category awards under their belt, the team now have their attention focused on the ultimate prize, the supreme Gold Medal Award for Excellence. ‘We want to win it all,’ says Christy Tighe.

We look forward to see what they have in store for us next year.

Winner

CroMleACH lodGe

2


HOTEl & CATErIng rEVIEW Gold Medal awards �1

FinALiSTS• Cromleach lodge, Castlebaldwin, Co sligo• Connemara Coast Hotel, Furbo, Co Galway• Crowne Plaza Hotel Blanchardstown, dublin 15• Harvey’s Point Hotel, lough eske, Co donegal• Hodson Bay Hotel, athlone, Co westmeath• Inchydoney Island lodge & spa, Clonakilty, Co Cork• The Brehon, Killarney, Co Kerry• The Ice House, Ballina, Co Mayo

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Consistent excellence is what earned Hayfield Manor Hotel the ultimate accolade, the supreme Gold Medal Award for Excellence 2011.

But to be in with a chance to win the top prize in Irish hospitality, the hotel first had to emerge victorious in its category, where it fended off stiff competition from peers in the luxury hotel market to win the much sought after Gold Medal Award for Five Star Hotels, sponsored by Edward Dillon & Co.

A prolific finalist, Hayfield Manor has earned a garland of nominations and category titles in the Gold Medal Awards over the years, with judges continuously expressing admiration for the high level of care and attention lavished on guests in this elegant and luxurious Cork hotel.

Owned by Joe and Margaret Scally and run by their son-in-law Ettienne Van Vrede and daughter Annmarie, the hotel is celebrating its 15th year in business. And while there’s no doubting the hotel industry is going through a challenging period, Ettienne is delighted to report that business is on the up. ‘We’ve had a good year. We get a huge amount of

(l-r) Hayfield Manor Hotel general manager, Ettienne Van Vrede, receives the Hotel & Catering Review Gold Medal Award for Five Star Hotels, sponsored by Edward Dillon & Co, from Andy O’Hara, commercial director, Edward Dillon.

What the Judges said:Housed in the elegant manor once owned by the merchant Musgrave clan, Hayfield Manor Hotel wows in all facets of its operation. It is little wonder that guests keep returning time and again to this luxurious hotel where the equally loyal team of staff are proud ambassadors for Irish tourism.

five sTar HoTels

returning clientele which is fantastic. We really work hard to look after our guests and they reward us with their loyalty.’

The hotel has also been rewarded with its two Gold Medal Awards wins this year, plus its nomination as finalist in the Fine Dining category. ‘It’s amazing.

Winning the awards has given the team a massive boost and it means a great deal to all of us in the hotel,’ concludes Ettienne.

Winner

HAyFIeld MAnor Hotel

2


FinALiSTS• aghadoe Heights Hotel & spa, Killarney, Co Kerry• Ballyfin, Ballyfin demesne, Co laois• Hayfield Manor Hotel, Cork• Park Hotel Kenmare, Kenmare, Co Kerry• ritz-Carlton Powerscourt, enniskerry, Co wicklow• The Fitzwilliam Hotel, dublin 2• The G Hotel, Galway• The westin, dublin 2

Sponsored by


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�4 HOTEl & CATErIng rEVIEW Gold Medal awards

1. natasha Kinsella and Fergal O’Connell, Irish Hospitality Institute2. Olivia O’Donnell and Pat O’Sullivan, Masterchefs Hospitality3. Cormac McDonnell, Knockranny House Hotel; Micheline Corr, The Firm and Eoin McDonnell, Panel of Chefs of Ireland4. Sandra Flavin and liza Fogarty, Ballyseede Castle Hotel5. Tom Mythen, Paula McIntyre, Eugene McSweeney, Gold Medal Awards judges, and James O’Connor6. Michelle Maguire, Ireland’s Blue Book and Aileesh Carew, Ballyfin Demesne7. MC Anne Cassin, rTE8. Magda Czockara, Melanie Dutoit and Sandra Parbackaete, The roastery9. Alan and Julie Morrissey, Catering Equipment Association10. Sharon Power Cowley, netaffinity and Marcila goncalves, Stephen’s green Hibernian Club11. Amelda and neven Maguire, Macnean House & restaurant12. Sinead grace, Tourism Ireland

Gold FeverIt may have been wetter than a monsoon outside, but on the night of the floods Dublin’s Burlington Hotel was gleaming with gold. We were thrilled and extremely grateful to welcome a record number of hoteliers, restaurateurs and caterers to our 23rd Annual Gold Medal Awards on 24 October. Thanks to all 465 of you who braved the floods to celebrate with us

on the night of gold.

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Check out Hotel & Catering Review on Facebook for more snaps from the night.


1. Deirdre McDonald, Michelle Coldrick and Jennie McKeown, Aerial House2. roisin and Martin Mulholland, Societe les Clefs D’Or3. Douglas Jordan, Fáilte Ireland and Matt Muller, Abbey Court Hotel4. Marcela Haivas, Emma Jones and linda Smith, Bijou restaurant5. Back row: JD Flynn, Joseph Downing, Scott Moran; front row: Eamonn Deegan, Michael Burns, John nagle and Edward Stephenson of The Westbury6. Paul Savage and Hugh Murray, Classic Drinks7. Tim Fenn, Irish Hotels Federation8. Hazel Mclaughlin; liam Mongey, Catering Equipment Association and Sue grennan, Hotel & Catering Review9. Kunwar Panwar, Abhijt Kashyap, Asheesh Dewan and Shokin rawat, Ananda10. Kate Sloyan, Francis O’Callaghan, Ciaran Fitzgerald and Sophie Kavanagh, Aperitif with Thelma Jones, Crackpots11. Cathy Meade and Marguerite O’gorman, Unilever Food Solutions

The 24th Annual Hotel & Catering Review Gold Medal Awards will launch in spring 2012.

Keep up to date with the launch, entry deadline, judging news and finalist and winners announcements in Hotel & Catering Review magazine;

through our Weekly Bulletin ezine; online at hotelandcateringreview.ie; @HC_review on Twitter and on our Facebook page

at Hotel & Catering Review.

Join the gold Medal conversation on Twitter at #HCrgoldMedalAwards

who knows, next year it could be you!

do you Have gold ambitions

in 2012?

To subscribe to Hotel & Catering Review magazine and to sign up for

our Weekly Bulletin ezine service please visit hotelandcateringreview.ie

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