Hospitality industry awards praise value for money
Chef of the Year went to Henry Stone of Sha-Roe Bistro in Carlow. Described as an “unsung hero” in Irish cooking, Mr Stone was praised for his “exceptional skills” in creating food that was “effortlessly faultless”.
The award for Restaurant of the Year went to Dublin eatery L’Ecrivain, which was praised for consistently serving high quality food at a reasonable price.
Kelly’s Resort Hotel in Rosslare, Co Wexford, got the nod for Hotel of the Year as well as the Wine Award of the Year and the Best Hotel Breakfast award.
Pub of the Year went to the Hargadon Bros in Sligo.
Unlike most other awards, the Georgina Campbell Awards are completely independent, and in no way affiliated with trade associations or marketing groups.
Speaking at the ceremony, Georgina Campbell said despite the difficulties facing the restaurant industry, businesses were beginning to reverse the trend.
“Every year a special theme emerges, depending on ‘the year that’s in it’ – this year the theme might have been expected to be survival, against the odds.
“In fact – surprisingly – it’s more positive than that, as this year’s awards celebrate those who are bucking the trend, getting on with it and thriving.”
Ms Campbell said this year’s winners reflect a determination to provide good value and good quality food. “Excellence is always the top priority, of course, but our award winners this year share a quality which goes beyond that.
“Today’s winners represent those people in the hospitality industry who have got real grit and, by putting customer requirements first – and keeping up their marketing – can continue to provide a combination of excellence and value for money that brings in business, even at this dire time for the industry.”
