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New Killarney business aims to fill the gaps in hospitality sector

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In 2022, two Kerry hospitality professionals began to talk about the future. Cliodhna Foley from Killorglin had run her own restaurant for 15 years, originally called Sol y Sombra, now 10 Bridge Street. She was worn out trying to keep chefs and pay for them all year round. 

Craig Lynch, then a top chef at the Ballygarry in Tralee (and winner of the RAI Munster Chef of the Year in 2022) also saw first hand that something would need to change for hospitality kitchens.  

They started to talk about opening a Production Kitchen specifically to serve the food trade in Kerry. Basically, an off-site kitchen, designed to produce in volume with the cooking done by a small team of really good chefs.

They set up Kerry Food Market and commissioned a production kitchen at the Kerry Food Hub in Firies. Dylan Kelly, another experienced chef joined the team in April, having worked at the Europe for many years and been a partner in The Rustic Pantry.  

During the summer of 2023 the kitchen got up and running, preparing much of the food served at 10 Bridge Street, both for the restaurant and weddings, as well as doing a range of high quality prepared meals for outlets on the Ring of Kerry.

Fast forward to October 2023, and the business is now ready to open its doors to other hospitality businesses. It offers a range of standard products and will also undertake cooking to a businesses’ own specification if the volume warrants it.

Cliodhna says that “We know that we will have to work hard to establish ourselves and build up trust with the trade, but from my own experience in the last year, using a production kitchen to take some of the strain has been a game changer for me”. 

Craig says that “using the right equipment and well-designed processes, a small but really good team of chefs can deliver quality in high volumes. We are looking forward to working with businesses to bring them the same benefits we have already delivered to 10 Bridge Street.” 

You can contact Kerry Food Market on 066 401 8024  or via www.kerryfoodmarket.ie. We’d be delighted to talk to you and provide sample products to taste. 

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Killarney Innovation Centre seeking funding for major expansion

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The Killarney Innovation Centre has announced plans for a new building project to meet the growing demand from small and medium-sized enterprises (SMEs) in the region.

The not-for-profit centre, which has operated for over 25 years, aims to expand its capacity to provide workspace and growth supports for local businesses.

Plans for the expansion have been in development for two years.

However, the centre is currently facing challenges in securing the capital financing needed to begin construction.

Management noted that while the demand for space is clear, existing government supports for such infrastructure are limited and difficult to access.

“This project is about creating the conditions in which businesses can thrive and contribute to the regional economy,” said Mr Counihan, Centre Chairperson. “The demand we are seeing reflects the ambition of local enterprises, and it is essential that infrastructure keeps pace with that growth.”

Over the past two years, the board has engaged with various funding bodies and agencies to secure financial backing.

Mr Counihan expressed frustration at the current funding landscape, stating there is a “disconnect between recognised need and available supports.”

The centre is calling for a renewed focus on capital investment for enterprise hubs, highlighting that such projects deliver long-term returns through job creation and regional competitiveness.

The proposed build would allow the centre to accommodate more businesses and provide enhanced services for evolving industry needs.

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Aghadoe Heights Hotel appoints new Spa Manager

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Aghadoe Heights Hotel and Spa has announced the appointment of Lorna Jankovic as Spa Manager.

The move marks a significant step in the hotel’s continued investment in luxury wellness as it prepares to unveil new innovations at its award-winning facility.

Jankovic brings extensive experience from senior roles in luxury hotels and destination spas across Ireland and Europe.

Her career includes positions at The Shelbourne in Dublin, Corinthia Hotels International in the UK, Malta, and Portugal, as well as experience with wellness cruiseliner Steiner Transocean.
“Our aim is to offer something that feels like a true reset,” said Jankovic. “We want guests to step away from constant stimulation and reconnect through touch, presence and thoughtful care. It’s about creating space for intentional rest and holistic luxury.”

The appointment comes at a pivotal time for the spa, with several developments set to be announced in the coming months.

These include the introduction of new treatments, the expansion of bespoke therapies, and updated holistic wellness programming.

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