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Chefs ready for county cook off

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COOKING COMPETITION: Chad Byrne, Head Chef at The Brehon Hotel, is organising the new County Cooking Championships.

 

By Michelle Crean

Kerry’s best chefs will go head-to-head in a brand new County Cooking Championships competition next month.

10 chefs from across Kerry will cook up a storm - a five course meal in The Brehon Hotel on November 24 - to pay homage to Kerry’s artisan produce.

The winning chefs on the night will go on to represent Kerry in the Munster finals.

“Each chef will cook a course against each other,” organiser Chad Byrne, Head Chef in The Brehon, told the Killarney Advertiser. “Each chef will be judged by diners who will have score cards after every dish on the night - giving 50 percent of the total vote. Two external judges from the food industry will also have a 50 percent vote. The chef that gets the most votes on the night will be honoured as our team captain. They will then go on to represent Kerry in the Munster final - ultimately leading to an All-Ireland Championship.”

 

He added that each chef will be joined by a Commi Chef so they can mentor and continue to train the next generation, thus giving back to the industry.

“It’s a promotion of our fantastic culinary heritage here in Kerry with amazing chefs championing our fantastic regional food and highlighting true community spirit, the craic will be surly had. Our food producers will be on hand to mingle with our diners and as the chefs are cooking in the dining room there will be no shortage of banter. It will be a fun filled evening with the best food in the county being served with an amazing buzzing vibe and of course funky music rolled into one to make for a jam packed night full of craic and festivities.”

 

Going head-to-head for the starters will be Cyrille Durand from the Dromhall Hotel Killarney versus Gork Arrieta from Sua Basque Fusion in Inch and Sol Y Sombra in Killorglin.

Two chefs John Harty TasteKerry Ballybunion and Craig Lynch from the Ballygarry House Hotel will battle it out in the plant based category.

For the fish dish, chefs Dan Moynihan from The Brehon Hotel will face Patricia Teahan from Carrig County House, Reeks District.

James Coffey from the Park Hotel in Kenmare and Sean Roche of Doyle’s Dingle will serve up the main course while delicious desserts will be

Eimaer Flynn from The Gleneagle Hotel versus Bruce Mulcahy from Mulcahy’s Kenmare.

 

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St Mary’s Church hosts John McCormack tribute


A musical recital celebrating the legacy of Irish tenor John McCormack took place at St Mary’s Church of Ireland on Friday last, July 3.


The event featured Kerry tenor Gavan Ring, who was joined on stage by pianist Gary Beecher and violinist Kenneth Rice.


The trio performed a programme of songs, operatic pieces, and transatlantic melodies associated with McCormack’s international career and his influence on Irish-American identity.
A key element of the performance included a dedicated tribute to the historic musical partnership between McCormack and violin virtuoso Fritz Kreisler.


The concert was held as part of the new ‘Summer in Killarney’ festival, a cultural series marking 250 years of Irish contributions to American culture.

The festival is presented by the Killarney Chamber of Tourism and Commerce, with support from the NPWS, Heineken 0.0, Fáilte Ireland, and Kerry County Council’s Community Support Fund.

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Gleneagle named among Ireland’s Best Workplaces in Hospitality

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Gleneagle Group has been recognised as one of Ireland’s Best Workplaces in Hospitality 2026 by Great Place to Work, marking its third national workplace accolade this year.

The award follows the Killarney company’s inclusion among Ireland’s Best Large Workplaces 2026 and Ireland’s Best Workplaces for Women 2026.


The hospitality industry recognition celebrates organisations setting high standards for workplace culture.

Based on confidential employee feedback and independent analysis, the list identifies businesses where trust, wellbeing, opportunity, and teamwork are part of the daily employee experience.


At Gleneagle, the focus remains on investing in career development, wellbeing initiatives, and internal progression to ensure staff feel valued.

This year’s national recognition was determined by survey feedback from more than 5,900 hospitality employees across Ireland, measuring experiences in leadership, professional development, and workplace culture.


Eilis Loughrey, Director of People and Culture at Gleneagle, said:
“Being recognised once again as one of Ireland’s Best Workplaces in Hospitality is something we’re incredibly proud of. Hospitality is all about people, and this recognition is especially meaningful because it comes directly from our team. Every colleague plays a part in creating the atmosphere our guests experience, whether they’re welcoming a family, supporting a major conference, preparing a memorable meal or helping deliver a concert night. We’re proud of the culture we’ve built together and we’ll continue investing in our people because they’re the heart of everything we do.”

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