Author: Aisling Rafferty

Irish Barista Academy

Irish Barista Academy to tackle skills shortages

Posted on | by Aisling Rafferty

Excel Recruitment and sister company Futureproof Training are delighted to add barista training to the menu by establishing ‘The Irish Barista Academy’ to meet skills shortages in the hospitality industry.

The academy’s foundation earlier this month comes in direct response to increasing requests for skilled baristas from a variety of hospitality businesses . Shane Mclave, Director at Excel Recruitment says “It’s clear to see how coffee culture has exploded in Ireland in recent years and with the employment market the way it is, there is a dearth of trained and passionate baristas across the country. The barista school came about because of the sheer number of our clients requesting knowledgeable, fully-trained baristas. We have 100s of fantastic staff that are great at customer service, bar and wait staff duties, they just need the additional knowledge piece.” Shane continues “The school will be mutually beneficial for clients and staff. Staff will be able to add another string to their bow and clients have skilled, accomplished baristas readily available for their businesses’ needs.

The Irish Barista Academy will also partner with Skillnet, Ireland’s national agency responsible for workforce learning. Shane Mclave also explains how important the partnership with Skillnet is. Shane says “We’re incredibly proud to be partnering with Skillnet on this initiative. Skillnet’s ethos is very similar to our own, empowering the workforce by offering valuable learning experiences while ensuring businesses have a highly skilled workforce essential to their competitiveness.”


The new Irish Barista Academy will offer full barista training courses including equipment and maintenance, coffee theory, customer service and more. According to Senior Trainer Eimhear Ó Dálaigh the barista training is designed specifically with Excel’s clients in mind. She says “as soon as the training is completed, each barista is able to immediately and seamlessly work on any of our client’s teams.”

The school will be run in partnership with Futureproof Training which already offers a full range of blended training for hospitality professionals. Futureproof operates at the forefront of training providers with fully accredited trainers and a variety of learning methods, including online, app and classroom based.

For more info on The Irish Barista Academy, visit www.irishbaristaacademy.ie or www.skillnetireland.ie

Book your place today: http://www.irishbaristaacademy.ie/contact-us/

Laurence Rogers- Excel Recruitment Senior Hospitality Consultant

Why Chefs Should Use LinkedIn More

Posted on | by Aisling Rafferty

Senior Hospitality Consultant Laurence Rogers on why chefs need to be making the most of their LinkedIn profiles and his top tips for getting started…

 

I spend quite a lot of my time as a Recruiter on LinkedIn and it always surprises me how hospitality people, and especially Chefs, seem to put the bare minimum into their profiles on the platform. Funnily enough, the content that I enjoy the most comes from Chefs who do use LinkedIn to their advantage and showcase the foods, brands, and concepts that they are currently working on. It helps me keep in touch with culinary trends both nationally and internationally while putting industry experts as well as up and coming talent on my radar. But why do I recommend LinkedIn over other social media platforms….

Online Community

For one, LinkedIn gives you access to an online community of likeminded people working in your industry. You can join groups, build a network of professional chefs, swap ideas, pictures, recipes, techniques, projects… the list goes on! You get an opportunity to interact with industry experts and peers as well as the chance to become a mentor and influencer and build your own personal brand. LinkedIn is the only platform that allows you to engage with your industry on a professional level.

Find Jobs

This is a fantastic way to find a new job as LinkedIn is like an interactive jobs board! Not only can you see what jobs are available, you can also see who is already working there, what kind of food they produce and what kind projects they are working on. You no longer have to use a job advert to try and work out what the company would be like to work for, you can just pop on to their company page and do all your research on LinkedIn.

Career progression

LinkedIn will, without doubt, give you access as a professional to a lot more opportunities. If you can get your talent and experience across on your LinkedIn profile, it will open all sorts of doors for you. The best profiles will get noticed first but how do you make sure that your profile gets noticed…

Profile Tips

  1. Profile picture – keep it professional, make sure your chef whites are spotless and make sure you are smiling or at least look happy!
  2. Keep your dates of employment up to date – this is essential, we know chefs are not known for their amazing CVs so this is a great way around it.
  3. Add specific skills and interests – Cooking techniques, pastry skills, butchery, zero waste… the list goes on! Let people know what makes you stand out.
  4. Content, content, content… – Like posts from other Chefs, post links to videos and articles, post pictures of your own dishes, share recipes… The more active you are online, the more doors it will open for you.

Staffing is biggest concern for 69% of Irish food businesses

Posted on | by Aisling Rafferty

 

69% Irish food businesses say the availability of skilled workers is a serious concern, according to new research released by the Food Safety Authority of Ireland (FSAI).

Brexit was shown to be the second greatest future worry for food businesses, with over two thirds (67%) identifying its unknown impact as a business concern going forward. The food businesses interviewed cited particular concerns around increases in costs of supplies, tariffs and exchange rates in respect of Brexit on the Irish food industry. Dr Pamela Byrne, CEO, FSAI, said: “Our research shows that difficulties in attracting skilled staff and increased regulations and taxes are among the perceived threats that food businesses are citing. At the same time, the final outcome of Brexit is still not yet known almost three years since the referendum took place, and this is also concerning food businesses here.”

The research was carried out by Amárach and looked at the attitudes and feelings of over 200 national and international food business SMEs, including importers, wholesalers, manufacturers, producers, operators and retailers. The research also showed that food allergens and ingredients labelling is the number one concern for Irish food businesses from a regulatory perspective. A majority (73%) were increasingly confident about food safety regulation, believing that Irish produced food is safer now than it was five years ago. Despite the increased confidence, numerous food safety concerns remain for food businesses. The food industry is apprehensive about allergens and ingredients labelling; food hygiene and handling requirements; and other widely noted food safety concerns including the use of hormones, pesticides, antibiotics and additives.

Around one third (31%) of those surveyed do not feel well enough informed in terms of food safety information, despite a high proportion claiming to cover this in-house or via consultants.

If you are a hospitality, food or FMCG manager looking for assistance with your recruitment, get in touch with any of our expert team at 01-8717676. If you would like to enquire more about Manual Handling or HACCP training for you or your team email info@futureprooftraining.ie

Grocery Retail Market Shares

Dunnes remain top grocery retailer as Lidl and Aldi growth continues

Posted on | by Aisling Rafferty

Dunnes Stores retained top spot in the battle of the supermarkets with a 21.8% market share for the 12-week period ending July 14. This marks its 11th straight time on top of the grocery retail market. Douglas Faughnan, consumer insight director at Kantar, said Dunnes had attracted an additional 65,000 shoppers during the 12-week period with shoppers spending an average of €42 per visit, the most of any supermarket. He said Dunnes typically performs strongest in the second half of the year so these figures mean the retailer has “a solid base as we move towards its core trading season.”

In line with the overall market trend for increased spending by consumers, Lidl has seen the greatest increase of as shoppers bought more of its premium products. Douglas Faughnan explains: “While Lidl has witnessed a slight rise in overall shopper numbers, its success encouraging people to trade up to its premium own label and branded lines is a key reason behind its growth. Nearly 100,000 more shoppers bought Lidl’s top tier own label products this period compared to last, with an additional 13, 000 shoppers buying branded goods as well.” Lidl recently opened their 200th store and announced plans for 50 more stores around Ireland in the coming years.

Both Dunnes and Lidl have capitalised on a growing trend among shoppers who prefer to prepare meals from scratch. Inspired by the success of meal kit brands and convenience cookbooks, recent package deals on the constituent ingredients for home-cooked classics like spaghetti carbonara and bolognese have been popular at both retailers.

Aldi has seen the most dramatic growth of all the retailers during this period, with growth hitting double digits. Sales at the discounter were 12.8% higher than a year ago for a 12.5% share – both records for the German retailer. Lidl’s 5.4% year-on-year sales growth leaves it on 12.2%.

Excel Recruitment launch specialist HR recruitment division

Posted on | by Aisling Rafferty | Leave a Comment on Excel Recruitment launch specialist HR recruitment division

Excel Recruitment are delighted to announce the opening of our new specialised HR recruitment division.

With the ‘war for talent’ in full swing in Ireland, our new HR recruitment division has come in direct response to our client’s requirements, as the market sees an increasing focus on building a strong HR function and the positive impact HR has on businesses’ success.

The view of HR has changed drastically in recent years, shifting dramatically from the traditional compliance/ service provider to a much broader responsibility of both company and employee champion; designing, driving and continuously improving the entire employee and candidate experience. More and more, we are seeing companies carve out roles such as “Chief Culture Officer’ or ‘Head of People and Culture’ to reflect HR’s new mandate, of driving quality candidate experience and employee engagement, well-being and retention.

Excel Recruitment has successfully recruited HR roles of all levels for our clients since 2002 and has successfully filled HR roles for some of the biggest retail and hospitality brands in Ireland. CEO Barry Whelan says “The move to a defined specialist division will allow our HR team to concentrate specifically on HR roles across any industry with greater focus and improved search and selection capabilities, recruit permanent roles along with providing contract and even temporary personnel solutions.”

Heading up the division is Sean Thomas, Senior Consultant. Sean began his career with Excel Recruitment first as a candidate before joining our successful retail recruitment team over 5 years ago. In 2018, Sean was promoted to Senior Consultant and wanting to understand more about his client’s needs and explore his passion for HR, completed his CIPD HR qualification.

If you have any HR recruitment requirements or are an HR professional on the lookout for a new move, get in touch with Sean today at sean@excelrecruitment.com or call 01-8148747

tax system changes

Tax system changes explained: How does it work for temporary workers?

Posted on | by Aisling Rafferty | Leave a Comment on Tax system changes explained: How does it work for temporary workers?

As a temporary worker, you may have noticed that this year, Revenue has made some big changes to their PAYE system- changing the way people can register new employers and claim tax back.

Every year thousands of individuals end up either overpaying their tax or not claiming their warranted tax returns. Revenue say this was because the old system was too complicated and confusing. In the new system, which was rolled out in January, all your tax issues will be dealt with online and the old paper forms such as P60, P45, and P30 don’t exist anymore.

What is myAccount?

MyAccount is the new online tax & revenue system which makes it easier to update your personal details, review your tax affairs, and make payments and apply for tax reliefs and incentives. With details on what you’re paying in income tax, universal social charge (USC), PRSI (pay related social insurance and income tax rate for the staff member), local property tax, pension etc. which are updated by employers on a monthly basis. You can now view all these submitted details (which were previously given to you on your P45 forms when you left a job) and have a more accurate up-to-date view of your tax situation.

What does this mean for you?

Basically, instead of getting lots of various forms or having to wait long periods for amendments/ band adjustments to your tax credits when you start a new job, all of your tax needs will be adjusted and managed in you myAccount. All you have to do now is set up for a myAccount with your Personal Public Service number (PPS), date of birth, a phone number, email address and home address, and all your details will be available to you on your account.

Requesting end of year statements

The steps to Requesting end of year statements are as follows:

  1. Sign in to myAccount
  2. Select ‘Review your tax 2015-2018’ on the ‘PAYE Services’ card
  3. Select ‘End of Year Statement (P21)’ for the appropriate year.

How to claim back Tax using myAccount?

A P21 is if you are claiming tax back for the previous year. In case of making any tax claims, you only need to sign into your myAccount, request a P21 (End of the year Statement), which you’ll receive within 5 working days, fill a Form 12 and submit them. You will then either directly get the claim deposited in your account (if your bank details are entered in your profile) or receive a check in the post. It can be used to claim tax back if you have left the country and have gone at least 6 weeks.

For more information please visit: https://www.revenue.ie/en/online-services/services/register-for-an-online-service/register-for-myaccount.aspx or contact your Revenue Office.

Barry Whelan Excel Recruitment

Question time: Asking questions in a job interview

Posted on | by Aisling Rafferty | Leave a Comment on Question time: Asking questions in a job interview

 

Candidates are usually comfortable answering lots of different types of questions in job interviews, but often forget to ask a few of their own. Excel CEO Barry Whelan discusses one of the most overlooked parts of job interviews and sets out a handy guide to the right and wrong questions to ask.

Job interviews can be very stressful. You need to research the company, decide how to best dress, find the office and get there on time. There is a lot going on before you even worry about the interview itself!

No wonder people breathe a sigh of relief as the interview starts to wrap up, having spent the last hour trying to come across as effortlessly brilliant while answering an employer’s tricky questions.

But remember not to let your guard down. At the end of an interview, you will still be tested and any employer will expect some interaction in the form of questions from you.

So, before you go and start asking your potential employer some carefully thought out questions about their company and the role, here are some examples of the best questions to ask and the ones to avoid.

Don’t ask: Do you have flexible working arrangements or can I work from home?

It may be tempting to ask this question, particularly if you have a tough commute or kids to drop off and pick up, however the interview is not the time to ask this. You should know the working arrangements and the hours of the position in advance of the interview. There are other ways in order to get a steer on working arrangements in the future.

Do ask: What is the company like to work for?

Here you are asking a broad question which can cover company culture, work arrangements, flexibility and retention. Getting to know a potential work environment is important in determining if you will be comfortable there and to gauge expectations. Here you will find out the level of professionalism, the interviewer’s enthusiasm for the business and important aspects of the job, like flexible working arrangements.

Don’t ask: How soon do people get promoted?

If you want to improve your chances of being recruited, asking how soon you are likely to get a promotion or raise is not the best question at interview. Firstly, how can your new employer know since you don’t work there at this point and they haven’t seen your performance or capability? It also projects a sense of entitlement that could be off-putting to an employer.

Do ask: What are the expectations of the role for the first 90 days?

A better job interview question to ask would be about the 30, 60 and 90-day expectations for the role. If you receive this information upfront, you will know whether you are meeting or exceeding the company’s expectations after you have worked there for a while. You can then use that knowledge for any performance evaluations or promotion talks later on. You will hear talk of development in this answer which will show you how soon you can expect a step up.

Don’t ask: What will my salary be?

It is extremely important to negotiate your starting salary. However, firstly, the role will have been advertised at a salary level and secondly, you should only approach this question if asked. Salary negotiation usually comes at the job offer stage and at that point everyone’s expectations have been discussed. Plus, your interviewer might not actually know the answer.

Do ask: What direction is the company headed in the next five to ten years?

A good question to ask in an interview is about the company’s short and long-term growth plans. It shows your potential employer that you have a strong interest in being part of the company. This question could also reveal whether or not there are opportunities for growth, promotion and salary improvements.

Don’t ask: How did the company start?

You don’t want to ask about the company’s origin story, competitors, products or anything else that you could and should have already researched. You will only come off as unprepared.

Do ask: What do you enjoy about working here?

A good question to ask at the end of an interview is what your interviewer thinks of the company. By asking about their favourite aspect of working there, you will get an invaluable insight into the culture and demands of the job.

Brian Shane Excel RecruitmentKorea 2019

South Korea: Key to Solving the Chef Crisis?

Posted on | by Aisling Rafferty | Leave a Comment on South Korea: Key to Solving the Chef Crisis?

 

It’s a continuous loop: hospitality businesses cry out for chefs, everyone points to different causes and solutions, nothing really happens and businesses remain in desperate need with the chef crisis.

While there are many proposed long-term action plans from governments, industry experts and think groups about how to solve the chef crisis going forward, none of these will put chefs in the kitchens of under-pressure businesses now. Last year, I was delighted to be asked to head to South Korea with the Restaurants Association of Ireland on a specialist chef recruitment drive. The trip turned out to be hugely successful we recruited fantastic chefs for own temporary chef team who over the past year have worked across Dublin for many of our clients. They have settled in nicely to life in Ireland and feedback from our clients regarding their work ethic and skill level has been fantastic. All of our client’s teams have loved the opportunity to learn from them about different techniques and about South Korean and other Asian cuisines.

Needless to say, when the opportunity arose again, I jumped at the chance. This time along with myself and RAI CEO Adrian Cummins, Excel’s very own Brian Nixon also made the trip. Brian has become something of an expert in recruiting chefs from abroad and the visa process over the last year, handling the administrative process for both our own chefs’ visas from start to finish. There are a number of steps to getting chefs over from Korea and into Irish kitchens, but Brian is the number 1 expert in Ireland for chef work permits and knows the minute details of each part of the process.

We again attended the World Job+ Recruitment Fair to meet and interview chefs who are interested in coming to Ireland on the Chef Work Permit scheme. As most people know, new regulations came into effect in March of last year, removing some chef grades from the ineligible occupations list and making it easier to recruit chefs from outside the EU. There is an overall quota of 610 employment permits available each year. Alongside meeting with the chefs themselves. Since returning from Korea, we have already placed nearly all the chefs we met in Korea with clients nationwide but we have a few really great candidates left and are in the process of matching them with potential employers.

Brian and myself also met with a number of Korean officials, including Chang Gyun Jaegal, the head of the leader in the Korean food services industry, a major group with over 400,000 restaurants to discuss the further cooperation and commitment between Irish businesses and Korean jobseekers.

If you are struggling to hire Chefs or retain them for long periods and want to find out about how Excel Recruitment can help you through the work permit process please do not hesitate to contact me for more details.

Shane McLave Chef

Excel Recruitment’s Director Shane McLave feels the heat back in the kitchen

Posted on | by Aisling Rafferty | Leave a Comment on Excel Recruitment’s Director Shane McLave feels the heat back in the kitchen

Excel Recruitment’s Director and ex-chef Shane McLave discusses donning his chef whites for the first time in 12 years

It’s been 12 years since I was last in the kitchen myself but as all chefs and ex-chefs will agree, your love of food never dies. So this April as I embarked on a culinary tour through Italy, Switzerland and France, when the opportunity to spend some time working in a professional European kitchen presented itself, I obviously couldn’t resist.

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Excel Recruitment’s Director and ex-chef Shane Mclave discusses donning his chef whites for the first time in 12 years
Excel’s Shane McLave with Chef Nicolas Mekkaoui before service

This opportunity was something I’d always wanted to do while working in hotels and catering- but the schedule never allowed. It came via my old colleague and one of my best ever temp chefs as a recruiter- Nicolas Mekkaoui. One of the greatest perks for me of working in hotels and restaurants is the ability to meet and form lasting friendships with people from all over the world. Almost all the people I count as close friends, I met while working in Temple Bar for 12 years.

In my life as a recruiter, I’ve had the same conversation many times with chefs returning to the kitchen after a long spell away, one where I always tell them it’s just like riding a bike and all those usual platitudes. But I have to admit when it came to my turn to step back into the kitchen, the nerves most definitely kicked in when donning my apron again. The challenge for the day was catering a busy wedding in a small chateau in the French Alps near Annecy. The task at hand was a menu of traditional French fare with fresh, local ingredients. Working with such classic flavours meant the stakes were high, any mistakes I made would be easily noticed.

Excel Recruitment’s Director and ex-chef Shane Mclave discusses donning his chef whites for the first time in 12 years

 

Just like back when I was working on the temp circuit, it takes a few moments to orientate yourself: opening and closing and reopening fridge doors, hunting for the secret spring you need to light the range, speed-reading the menus looking for things that you like doing or maybe want to pass on. After a minute – and a few deep breaths – you realise it’s all the same dance, regardless of location and time passed. You make your list of what mise en place is needed, check numbers and meal timings and get cracking.

 

Excel Recruitment’s Director and ex-chef Shane Mclave discusses donning his chef whites for the first time in 12 years
Excel Recruitment’s Shane McLave on chef duty

The experience was definitely a challenge but hugely rewarding, along the way rediscovering something I had forgotten. You can’t mess with a recipe in France or Italy without risking being taken out the back door and possibly shot, and more importantly- why would you want to anyway?

For me the biggest difference between kitchens here and kitchens in Italy and France is the focus. Here we seem to try and do a bit of everything and in many cases end up with nothing special. In stark contrast, touring restaurants in and around Lake Como it was really simple, when you want pizzoccherri go, go to the pizzoccherri place. When you wanted lake fish, you go the lake fish place. Many of the spots we visited did not even have a menu. If it was not for my guide and old pal Francesco, I would have had no clue what food would be arriving when I sat down at each venue. Good food does not have to be complicated as long as the focus is on freshness, flavour and quality. In fact, perhaps the star meal of the trip was a dinner of freshly baked bread with fresh burrato and parma ham bought directly from the farmers and assembled on a hilltop overlooking the lake.

Excel Recruitment’s Director and ex-chef Shane Mclave discusses donning his chef whites for the first time in 12 years

 

Most chefs start out their careers because of an insatiable love of food. Over the years, it is easy for this to dim due to the stresses and strains involved in working in the industry, leading to many eventually straying completely as a result of the pressures on personal lives etc.. If you are a Chef and have been out of the kitchen for a while and are interested in coming back, why not call in and have a chat with our dedicated Chef consultant, Emma Conlon. We offer the ability to work more sociable hours and can help you achieve the right work/life balance for you, while also giving you the opportunity to work in great kitchens with passionate chefs. It might just be the thing to rekindle the love of food that brought you into this industry in the first place.

To get in touch with Shane call 01-8717676 or email Emma Conlon at emma@excelrecruitment.com to discuss joining our temporary chef team.

Restaurant Awards

Ireland’s best restaurant for 2019 revealed

Posted on | by Aisling Rafferty

Members of Excel Recruitment’s hospitality team were delighted to attend last night’s 2019 Irish Restaurant Awards in Dublin’s Clayton Hotel. The big winners on the night were of an incredibly high calibre and shining examples of the exceptional standards in the Irish food industry.

Loam in Galway city took the crown as Ireland’s restaurant of the year 2019. The Michelin-starred dining room and wine bar opened in 2014 and differentiates itself with its strong sustainability ethos and by only using ingredients from the West of Ireland. It is owned and run by Enda McEvoy, who was voted best chef in Ireland at the awards in 2016. The best chef 2019 is Graham Neville of Dax Restaurant on Pembroke Street Upper, Dublin. Pub of the year is Doheny and Nesbitt, Baggot Street, with The Old Spot, Bath Avenue, Dublin, taking the gastro pub honours. The best newcomer national winner is Everett’s Restaurant in Waterford,

Run by the Restaurants Association of Ireland, the awards are renowned for the high standards of the entrants and thorough selection process with a public vote, regional judging panels, a mystery guest visit, and a final assessment by the event’s National Awards Academy, comprising food writers, bloggers and culinary academics. This year saw more than 90,000 nominations were made by members of the public.

Congratulations from Excel Recruitment to all the very deserving winners, see the full list of winners below.

 

Best Restaurant

Dublin – Dax Restaurant

Connaught – Loam

Leinster – Eastern Seaboard Bar & Grill

Munster – Wild Honey Inn

Ulster – OX

All Ireland – Loam

Best Chef

Dublin – Graham Neville of Dax Restaurant

Connaught – Barry Ralph of House of Plates

Leinster – Deirdre Adamson of The Fatted Calf

Munster – Peter Everett of Everett’s Restaurant

Ulster – Chris McGowan of Wine and Brine

All Ireland – Graham Neville of Dax Restaurant

Best Restaurant Manager

Dublin – Denise McBrien of The Old Spot

Connaught – Eva Ivanova of Sage

Leinster – Edwina Hynes of La Côte Seafood Restaurant

Munster – John Edward Joyce of The Mustard Seed at Echo Lodge

Ulster – Saul McConnell of Noble

All Ireland – Eva Ivanova of Sage

Pub of the Year

Dublin – Doheny and Nesbitt

Connaught – V.J Doherty’s

Leinster – Hamilton’s Pub

Munster – Levis Corner House

Ulster – Coach House & Olde Bar

All -Ireland – Doheny and Nesbitt

Best Hotel and Guesthouse Restaurant

Dublin – The Saddle Room at The Shelbourne Hotel

Connaught – West Restaurant at the Twelve Hotel

Leinster – Brabazon Restaurant at Tankardstown House

Munster – Gregans Castle Hotel

Ulster – Newforge House

All Ireland – Gregans Castle Hotel

Best Newcomer

Dublin – Uno Mas

Connaught – Passione by the Slice

Leinster – Lily’s On Church Street

Munster – Everett’s

Ulster – Hara

All Ireland – Everett’s

Best Gastro Pub

Dublin – The Old Spot

Connaught – Bar One

Leinster – The Ballymore Inn

Munster – Mikey Ryan’s Bar and Kitchen

Ulster – Clenaghans

All Ireland – The Old Spot

Best Customer Service

Dublin – Luna

Connaught – Park House Hotel

Leinster – Lennons @ Visual

Munster – Ballyvolane House

Ulster – The Muddlers Club

All Ireland – The Muddlers Club

Best Casual Dining

Dublin – 777

Connaught – Hooked Sligo

Leinster – Truffles Restaurant and Wine Bar

Munster – Bodega

Ulster – The Olde Glen Bar, Restaurant and Tea Room

All -Ireland – 777

Best Wine Experience

Dublin – Green Man Wines

Connaught – Le Petit Pois

Leinster – Barrows Keep

Munster – The Black Pig

Ulster – OX

All Ireland – Green Man Wines

Best Kids Size Me

Dublin – Old Street Restaurant

Connaught – Shells Seaside Bakery and Café

Leinster – Tiffin by Sunil

Munster – No. 9 Café

Ulster – Oak Room Restaurant

All Ireland – Old Street Restaurant

Best World Cuisine

Dublin – 3 Leaves

Connaught – Spice India

Leinster – Pink Salt Indian Restaurant

Munster – Iyer’s

Ulster – Tuk Tuk Asian Bistro

All Ireland – 3 Leaves

Best Café

Dublin – Two Pups

Connaught – Connemara Greenway Café & Restaurant

Leinster – Knockdrinna Farm Shop & Artisan Café

Munster – Good Day Deli

Ulster – Dinkin’s Home Bakery & Café

All Ireland – Connemara Greenway Café & Restaurant

Best Free From

Dublin – Urbanity

Connaught – Drumanilra Farm Kitchen

Leinster – Zucchini’s Restaurant

Munster – Grow HQ

Ulster – The Olde Post Inn

All Ireland – Grow HQ

Local Food Hero

All -Ireland – Seán Hussey of Hussey & Sons Fruit & Veg

Dublin – Seán Hussey of Hussey & Sons Fruit & Veg

Best Emerging Irish Cuisine

Dublin – Forest & Marcy

Connaught – An Port Mór Restaurant

Leinster – Thyme Restaurant

Munster – No. 35 Restaurant

Ulster – Wine and Brine

All Ireland – No. 35 Restaurant

Best Digital Marketing

All -Ireland – Michael’s Mount Merrion

Best Cookery School

All -Ireland – The Neven Maguire Cookery School

Best Private Dining and Club Restaurant

All -Ireland – Stephens Green Hibernian Club

Best Seafood Experience

All-Ireland – Fish Shop, Benburb Street

Best Cocktail Experience

All -Ireland – The Tack Room at Adare Manor