Taste of Michelin success is just reward for hard working businesses

When Michael and Bridie O’Neill started in the hospitality trade 27 years ago at Renard Point, near Cahersiveen in Kerry, being in the Michelin Guide was far from their minds.

But hard work and a passion for serving only the best and freshest local seafood has seen their business prosper over the years, gaining not just awards but also a steady local trade in addition to visitors during the summer season.

“It is all about seafood,” says EJ O’Neill. “It’s about serving the best and cooking it simply, and that hasn’t changed since my parents started all those years ago.”