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Hotel spearheads eco-tourism project

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By Michelle Crean

A new eco project - Ireland's first hospitality urban farm - has launched in Killarney.

Over the past year, while society has been forced to hit pause, the team at O’Donoghue Ring have been busy behind the scenes - and came up with Killarney Urban Farm, Ireland's first hospitality urban farm, growing salads, herbs and vegetables for bars, restaurants and hotels in Killarney with the objective to curtail food miles.

The ultimate pandemic pivot, Killarney Urban Farm has transformed the space formerly a late night bar to a natural, earthy and innovative space in the heart of the town centre. With cutting-edge research and development, patented technologies, and a leading multidisciplinary team saw a lush and leafy installation complete with exclusive Green Towers, designed to produce high-quality food on a hyper-local level.

First tested by NASA in the 1990s, tower farms are vertical growing systems that feed and water plants through ‘w’ - a technique whereby roots hang suspended in the air while nutrient-rich water is distributed in the form of a fine mist, with the O’Donoghue Ring Collection becoming the first non-residential unit to house the Green Towers in Kerry.

Beehives were also introduced to produce some of the finest honey for the properties in Killarney, from the floral nectar of the neighbouring Killarney National Park.

FROM FARM TO PLATE

“The tower farms will contribute to the group’s sustainability efforts by allowing the culinary team to grow their own produce just steps away from the kitchen, for a truly authentic ‘Farm to Plate’ experience. Not only do these elegant growing systems use 90% less water than traditional farming and produce 30% more plant yield, they also reduce transportation distances, packaging and waste,” Gemma Ring, Director of the O’Donoghue Ring Collection, said.

To celebrate the launch, John O’Leary, Culinary Director of The Killarney Plaza Hotel & Spa, part of the O’Donoghue Ring Collection, has created a unique offering that will be launching in November which invites guests on a guided tour to explore the technology that powers the farm, savour a taste of a plethora of fresh organic ingredients along with picking up some exclusive cooking tips and techniques. There will be tastings of dishes and a signature cocktail that encompasses everything the towers represent – hyper-local freshness, sustainability and innovation. The tour is followed by a 4-course sustainable tasting menu at The Tan Yard restaurant featuring ingredients produced by the towers.

The Killarney Plaza is now a certified member of The Green Hospitality Programme Ireland (GHP), has been awarded the Eco-Label and is currently in the process of receiving its 50 Shades Greener certification. As a member, the group has pledged its commitment to minimising social and environmental impact. The O’Donoghue Ring Collection is a proud member of the Killarney Hotels Sustainability Group, a signed charter between 22 local, independent hotels who collectively work together to reduce the environmental impact of the industry’s services and activities.

Other ongoing initiatives led by the group’s internal Green Team include the ambition to create a paperless workplace, the championing of food sustainability by sourcing from local producers with the inclusion of 10km Local Legacy dishes with all food on the dish sourced from within 10km of the restaurant, foraging their own produce and the introduction of e-chargers at the Killarney Plaza Hotel & Spa and Killarney Avenue Hotel.

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St Brendan’s College: Voices from the Halls

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Interview conducted by Aodhagán Ó Súilleabháin, Cormac Flanagan, and Ryan Twomey.

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Name: Kieran O’Leary – Entrepreneur and Killarney businessman.
Year of Graduation: 2005

Occupation: I would be the Jack of all trades and the master of none. I am involved in the hospitality industry. I have Corkery’s Bar, Revive Café, Ruckus Café and I’m a part of Integrity gym, so I do a lot of coaching. The passion by me would be probably in the fitness industry, because I played at a high enough sporting level and that’s come to an end now so I’m kind of concentrating on the coaching early mornings, hospitality day and evening and I have a young family as well so that’s obviously the biggest priority of all.


Could you describe a typical day for you?
I wake up at 5.30 and I am in the Gym for 6am. I work with clients till 8.30 – 9:00am. I then have school drop off, check the stock in the cafes and open Corkery’s. I kind of float around all day, kind of just helping where I can, and then evening time is probably the most hectic, at home, the kids might have football, well the young fella has football, he does a bit of Jiu-Jitsu, and dinner, stop, start, repeat the following day. I work hard, when you’re self-employed it can be difficult, but I try to get down time on Sundays or maybe Wednesdays.

What drew you to St Brendan’s as a school?
It was the sports that kind of drew me. The past pupils that I would have known from the sports clubs and would have seen their careers progress. It’s renowned, the history behind the Sem is unbelievable. I wasn’t really going anywhere else. The history behind it, the stories that come out of it, the people that have progressed and done so well in life. I don’t mean success by wealth, they seem to be happy in their professional life, happy with their life decisions and I suppose the Sem has a huge part playing in that.


Would you have kept in contact with any teachers?
Even now you see older teachers that may be retired or are even still there, they still have a bit of time for you, and they’ll stand in the street and say how are you getting on? We live in a small town, where everyone knows kind of everyone’s business to such an extent, so I think just the camaraderie, friendships and like the great times we had, I’ll always remember that. 



Would you have kept in contact with your classmates?
The friends I made. They are lifelong friends. We were lucky enough to be a part of a good few sporting teams, and we would have progressed through the Kerry GAA side of things, and then there’s a lot of them working around here, a few of them abroad, but you’d have your core five or six fellas that you still stay in contact with. Outside of that if you saw past students of the school around the town, of course you’d stop and talk to them.


Were there any specific academic programmes or teaching methods at the school that helped you succeed in what you’re in today?
I didn’t apply myself the way I’d like to which is kind of a regret, but I did Business Studies with Joanna Ryan, she was a very good teacher. I went on to do business which I didn’t complete in IT Tralee, and funnily enough, then I got involved in the business side of things, so it’s funny how things work out. Just because you mightn’t do the best Leaving Cert doesn’t mean that you’re a failure, there’s always an opportunity around the corner and if you’re willing to apply yourself in any shape, way or form then you’ll succeed. It’s all about the mindset, discipline and as I said, my mindset was GAA, maybe even soccer related when I was that age, I could see nothing else, I was a bit blinkered, but as you broaden your horizons as you get a bit older, more mature you realise there’s different ways to go about your goals.




Can you share an example of how a teacher or staff member made a meaningful impact on your growth.
I’d say Seamus Grealy to be honest, because he is an excellent teacher. He was a soccer coach and he would have seen the potential in me and even though the application mightn’t have been there at times. He still persisted and gave me that chance to try and achieve the best possible grade I could within the Leaving Cert year.  I would have done honours English even though my mother and father were saying “What are you doing?, you know, because I hadn’t the work done or whatever. The fact that he gave me that kind of TLC. I needed, that kind of arm around the shoulder, to say, listen there’s more in you, try your best, and as you know he can be firm as well, I just found him pretty good to deal with. 

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Official launch of the Assess Ireland Rally of the Lakes set for April 11

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The official launch of the 2026 Assess Ireland Rally of the Lakes will take place at Gleneagle Hotel on Saturday, April 11.

The organising team will reveal key details of the upcoming event, including an up-to-date entry list and several new innovations for this year’s rally.

Representatives from three major championships will be in attendance: the NAPA Irish Tarmac Rally Championship, the GK Print Southern 4 Rally Championship, and the Kingdom of Kerry Rally Championship.

Local councillors and politicians will also be present to offer their formal backing to the event, which remains a significant economic driver for the region.

The launch begins at 5:00pm with a display of rally cars outside the hotel. Several local rally drivers will be on hand to meet fans, and an open invitation has been extended to all members of the public and rally enthusiasts to attend

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