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Win a Case of Beaujolais Nouveau
Wine enthusiasts around the world will enjoy their first sip of Beaujolais Nouveau 2019 vin de Prime...

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Awards for Foodservice Suppliers
Organised by the industry for the industry, Food & Bev Live returns to the Citywest Dublin on th...

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'Food Service Must Cut Waste' says Mahony
The Food service industry must play its part in reducing food waste,  Noel Mahony, chief execut...

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Hotels dump food worth €180m.
 The EPA released a research report last week – “Reducing Commercial Food Waste in Ireland”alon...

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Win a Case of Beaujolais Nouveau
Awards for Foodservice Suppliers
'Food Service Must Cut Waste' says Mahony ...
Hotels dump food worth €180m.


'Dash from Clare' brings Armada Gold

The Armada Hotel Spanish Point struck gold at the IASI Accommodation Olympics held in the Red Cow Hotel, Dublin..
Katarzyna Piatkowska and Ewa Berdechowska travelled up to the competition, leaving Clare at 4am and raced ahead in every task to secure first place.  IASI president Ines Guerra (pictured with Katarzyna and Ewa), was proud to have 23 competing teams going through several tasks including spotting mistakes in a room, bed making, a quirky vacuuming challenge and an opportunity to make a welcome basket.
The Red Cow Moran Hotel were congratulated on taking  second place by Tracey Moran and general manager Colm Murphy, and The Grand Hotel Malahide was third.

Pop-Up Vegan Restaurant at TCD

Sodexo Ireland teamed up with leading conservation organisation WWF-UK to host a pop-up vegan restaurant, the ‘Finer Diner’, at the Forum restaurant in the new Trinity finerdiner1019Business School .
 The promotion wwas designed  to encourage students, staff and visitors to try street food dishes made from 100% plant-based ingredients and it went down a storm, with over 1500 dishes served over the two days.
Pictured at the event are  Deirdre Saunders, account director, Schools and Universities, Sodexo Ireland, Andrew Burke, the Dean of Trinity Business School and David Fountain, executive chef for Sodexo, Trinity Business School


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Strand wins 'Roast' Contest

The overall winners of the Knorr Professional Ireland’s Great Roast 2019 competition are  Griffin’s Bar in Clifden, Co Galway and the Limerick Strand Hotel.strand1019
Previously known as the Great Carvery of the Year competition was re-branded this year.
 Jim Reeves, Customer Director at Unilever Food Solutions made a surprise visit to the two venues to congratulate them on their success.
He said: “Once again this year the standard of the food served was fantastic but the two winners were exceptional.


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Hostel plan for 'The Dead' house

Plans to turn the James Joyce “House of the Dead” on Dublin’s Liffey quays into a 56-bedroom hostel have been lodged with Dublin City Council.
The Georgian house at 15 Usher’s Island, the setting of Joyce’s short story The Dead and one-time home of the writer’s great-aunts, was sold almost two years ago for €650,000.
The estate agency handling the sale, QRE, had expected interest from Dublin City Council or the Office of Public Works, but neither bid for the historic building and it was sold privately. It is colloquially known as the 'House of the Dead' due to its association with the story featured in Dubliners, a collection of short stories published in 1914.
 Property investors Fergus McCabe and Brian Stynes are now seeking planning permission to turn the protected structure into a hostel with a cafe at basement level. The plans also seek the demolition of a two-storey 20th-century extension to the rear of the building and its replacement with a new four-storey extension to house offices and bathroom facilities.

Christmas Tea at The Westbury

The Westbury has lunched its  Festive Afternoon Tea priced  from €55 per person, or , from €70 per person when served with Perrier-Jouët Grand Brut NV or Perrier - Jouët Blason Rosé NV. The Festive Afternoon Tea will be available from November 18th 2019 until 6th January 2020.
 Festive Afternoon Tea can be booked directly with the hotel on 01 6463311 or email This email address is being protected from spambots. You need JavaScript enabled to view it.;
 The hotel has also introduced a Vegan Afternoon Tea featuring a selection of vegan sandwiches (guacamole tostada with black bean, chilli and coriander; and tofu and
 Asian cabbage slaw) and a range of miniature handmade deserts, from the mango-infused Tropical Globe to the strawberry, lemon and chocolate Three Later Cube.


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