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Staff donate €2k to cancer charity

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NICE GESTURE: Staff from Celtic Whiskey Bar and Larder on New St donated €2,042 to the Kerry Hospice Killarney Branch on Wednesday morning. Pictured were: Jason Nolan (Head Chef) handing the cheque to Pat Doolan (KHF), Luke Crowley-Holland (Manager), Catherine O'Reilly and Cathal Walshe. Photo: Michelle Crean

By Michelle Crean

It was a tasty treat for diners - but a fundraising event proved more than tantalising for one local charity - as they received over €2,000 in funds this week.

 

On Wednesday morning, members of the Kerry Hospice Foundation Killarney Branch met outside Celtic Whiskey on New St to graciously receive €2,042 from kind-hearted staff members who held a fundraising food evening on September 14.

Four of Ireland's top young chefs including Jason Nolan who is Head Chef at Celtic Whiskey Bar & Larder in Killarney, Conor Halpenny of The Square in Dundalk, Dan Guerin of Cush in Ballycotton, and Andrew Ryan formerly Ashford Castle Hotel in Mayo organised and catered to 34 guests at a socially distanced evening of fine food.

They were served up a delicious four course tasting menu at the Celtic Whiskey Bar & Larder along with Celtic Whiskey Shop & Wines on the Green donating the accompanying wine pairings as well as canapés and petit fours.

Tickets were €100 each and after costs the majority of the money raised went to the Kerry Hospice Foundation.

Pat Doolan, Chairperson of Kerry Hospice Killarney Branch said that they are very grateful to receive the donation.

"I want to thank the Celtic Whiskey Bar for selecting us as beneficiaries in particular with Jason Nolan and his team for organising the event," he told the Killarney Advertiser.
"I want to acknowledge that the staff volunteered their services on the night which was a kind gesture. Fundraising for the hospice is challenging so we're very grateful for all the support we get."

Chef Jason Nolan added that they chose the KHF as their charity as it has a meaning to everyone.

"We were delighted to help them out. It is a fantastic cause and they're down in funding this year. The night itself was great."

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37th annual Autumn Talk Series to return in October

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The annual Killarney National Park Autumn Talk Series will return in October for six weeks.

The series is free, seating is limited, it will also be live streamed via the Killarney National Park Facebook page @killarneynationalpark.

Long time organiser of the Talks Series NPWS Conservation Ranger, Padruig O’Sullivan said: “The speakers and subjects chosen are always engaging. The live streaming has enhanced the experience with audiences joining from all parts of the globe, which is so encouraging. The speakers stem from every walk of life this year and I’ve no doubt will prove very popular”.

For the latest updates keep in touch with the @killarneynationalpark Facebook page or instagram page.
List and dates of Autumn Talks Series 2025
9th October: Julian Friers Artist ‘Wild Ireland’ Past•Present•Future
16th October: Alan McCarthy ‘The Secret Lives of Owls in Ireland
23rd October: James Flynn ‘Killarney Arbutus Furniture History 1825-1953’
30th October: Chris Barron ‘Killarney National Park Education Centre: 40 Years of Conservation’
6th November: John Casey ‘The History of Irish Forests from Tudor to the early 20th Century’
13th November: Éamonn Meskell ‘Killarney National Park Projects and Operational Works update 2025’

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Dunloe Hotel bids fond farewell to retiring Head Chef

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It marks the end of an era for The Dunloe Hotel & Gardens as the team bid a fond farewell to their Executive Head Chef Jupp Osterloh who has recently retired.

Mr Osterloh worked in his role for nearly 31 years.

Colleagues gathered at the Grill Restaurant to celebrate his remarkable career and his culinary legacy.

The hotel thanked him for his “unwavering passion, leadership, and for making The Dunloe Hotel a place of culinary magic.”

The five-star-hotel paid tribute to his legacy which they said “will live on in every corner of the hotel’s kitchens and in the memories of all who had the privilege to work with him.”

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