Dunluce Lodge's Stephen Holland Named Northern Ireland's Chef of the Year

press release

Dunluce Lodge's Stephen Holland Named Northern Ireland's Chef of the Year

Prestigious industry honour crowns outstanding first year for five-star Causeway Coast destination

Just one year after opening its doors, Dunluce Lodge in Portrush, Co. Antrim is celebrating yet another landmark achievement as Executive Head Chef Stephen Holland has been named Chef of the Year at the prestigious Licensed & Catering News (LCN) Awards 2026.

Presented at Northern Ireland's most respected hospitality awards before an audience of more than 500 industry professionals, the accolade recognises Holland's outstanding culinary talent, creativity and leadership. Independently judged by SpotCheck NI to the highest industry standards, an LCN Award is regarded as one of the greatest honours in Northern Ireland's hospitality sector, celebrating excellence across hotels, restaurants, pubs, cafés, caterers and tourism providers.

The award marks another milestone in what has been an extraordinary first year for Dunluce Lodge. Since opening, the luxurious 35-bedroom, five-star hotel has firmly established itself as one of Ireland's most distinguished boutique hospitality destinations, earning a series of prestigious accolades and international affiliations while attracting discerning visitors from around the world.

Located along the spectacular Causeway Coastal Route and connected to Whiterocks Beach by its own private walkway, Dunluce Lodge offers guests a luxurious retreat where exceptional hospitality is matched by an unforgettable culinary experience. Evenings unfold at a leisurely pace, with cocktails by the fire, freshly shucked oysters at the bar and sweeping Atlantic views providing the backdrop to one of Ireland's most exciting dining destinations.

At the heart of the hotel is The Restaurant at Dunluce Lodge, where Stephen Holland has created menus that celebrate the extraordinary natural larder of Northern Ireland. Guided by seasonality, sustainability and close relationships with local farmers, fishermen and artisan producers, every dish tells the story of the Causeway Coast.

A native of County Tyrone, Holland's love of cooking began at just thirteen, inspired by his mother Patricia and his great-aunt Kathleen. His career has taken him around the world, including working alongside celebrity chef Rick Stein and preparing meals for distinguished guests including Queen Elizabeth II, before returning home with a vision to champion Northern Ireland's exceptional produce.

"The Causeway Coast offers an incredible natural pantry," says Holland. "Our aim is to give diners a true taste of this place and celebrate its rich bounty by working with exceptional local producers and allowing those ingredients to shine."

That philosophy is reflected throughout the menus. Pristine Co. Down oysters are served with Burren balsamic horseradish vinegar and lemon, while Kilkeel crab and mussel salad is complemented by fennel and dulse pickle. Fresh local seafood features prominently, from grilled fish served with brown shrimp, samphire and lemon bay vinegar to halibut with crayfish and hake paired with charred leek, potato pavé and XO sauce.

For meat lovers, provenance is paramount. Signature dishes include a 400g bone-in sirloin of Lisdergan beef served simply with rich red wine jus, alongside flax-fed beef fillet accompanied by braised beef cheek and fine herb stock, while locally sourced Eccelgreens pork is enhanced with Armagh apple butter and preserved fennel.

Beyond the restaurant, Dunluce Lodge offers a range of memorable culinary experiences. Guests can enjoy handcrafted cocktails and all-day dining in The Bar, intimate private dining in The Vault surrounded by an exceptional collection of fine wines and rare Irish whiskeys, chef's table experiences, whiskey and oyster pairings, seasonal tasting menus and foraging experiences that connect visitors with the rich landscape surrounding the hotel.

Commenting on the award, Stephen Holland said, "I am incredibly honoured to receive this recognition. This award belongs to the entire team at Dunluce Lodge whose passion and commitment make it possible for us to deliver exceptional dining experiences every day. We are fortunate to work with some of the finest producers in Northern Ireland and it is a privilege to showcase their incredible ingredients while telling the story of the Causeway Coast through our food."

Stephen Meldrum, General Manager of Dunluce Lodge, added, "Stephen's Chef of the Year award is richly deserved and is wonderful recognition of his exceptional talent, creativity and leadership. From the moment we opened our doors, our ambition has been to create one of Ireland's finest luxury hospitality experiences, with food at the very heart of that vision. Stephen and his team have achieved something truly special by showcasing the very best of Northern Ireland's outstanding produce with such skill, passion and authenticity. This award is not only a testament to Stephen's remarkable achievement but also to the dedication of our entire team, who strive every day to deliver unforgettable experiences for our guests. To receive this honour in our first year is a tremendous milestone for Dunluce Lodge and one we are immensely proud to celebrate."

Dining at Dunluce Lodge is about far more than exceptional food. It is about provenance, storytelling and a profound sense of place. Every ingredient has a source, every dish has a purpose and every meal offers guests a memorable taste of the Causeway Coast. It is food inspired by the edge of the world, where dramatic cliffs meet the Atlantic Ocean and every plate tells the story of the landscape that surrounds it.

Stephen Holland's Chef of the Year award is the latest accolade in what has already been a remarkable first chapter for Dunluce Lodge, further cementing its reputation as one of Ireland's leading luxury hospitality destinations.

Licensed & Catering News will feature Stephen Holland and his award-winning achievements in an upcoming edition of the magazine.

For more information visit www.dunluce.com or telephone +44 (0) 28 7053 1700.

West Cork Highlights. Mizen Head, Ballydehob and Bantry House

West Cork Highlights

Mizen Head, Ballydehob and Bantry House

**********************

Mizen Head

Looking into Dunlough Bay from one of the viewing points in Mizen.

The Head itself

The bridge you pass over as you walk to the lighthouse.

A full Irish, well almost. Hasn't been touched by the lighthouse keeper.
It has been on the table in front of him for decades!

Opening times for the summer are 10.00am to 6.00pm - there are no online tickets. To find out more about this spectacular place, click on the website here. Plenty of free parking but there is a reasonable admission fee to get onto the head itself and to the various interesting exhibitions that tell of the history of the place and surroundings and much more. You also have toilets in the visitor centre along with a café.

**********************

Also on this trip:

Dine Cent'Anni. Stay Schull Harbour Hotel

Looking for a mid day snack in West Cork. A shortlist including newcomer Harnen.

**********************

 Ballydehob

The 12-arch Ballydehob Viaduct was built in 1886 and is still intact and safe. The narrow-gauge railway line would link the isolated, rural communities of West Cork with the market town of Skibbereen and the port of Schull. It was closed in 1953.  A public walking trail (highly recommended), with scenic views of the local estuary and beyond, incorporates the viaduct. We came on an excellent day and enjoyed the walk and the views, not to mention a lunchtime snack at Béal Blásta in the centre of the village.

Lunchtime treat at Béal Blásta, Ballydehob: Toffee and Nut Cake

**********************

Bantry House

Bantry House and Gardens. No photos allowed inside the house.

Bantry House and Garden is a stately home overlooking Bantry Bay in Cork, in the south west of Ireland. The House has been in the family, the Whites, since 1739 and was opened to the public in 1946. They offer Bed and Breakfast accommodation in the East Wing. There is an important private collection of furniture and objects of art. 

The Estate is a popular wedding and events venue, visitors can explore the formal garden, visit the House and Tearoom, book Afternoon Tea in the Library and stay in the East Wing. The Estate is unique since it is still lived in and managed by the family. To read more, including opening times and events schedule, click here Bantry House.
,

The house, from the top of the 100 steps, with Bantry Bay in the background.
The steps are closed at present but there is an unsigned "walkaround".
A sign or two would be helpful. It is worth getting up there as the
view to Bantry Bay is amazing. 

Corner of the gardens at Bantry House.

**********************

Long life to the pizza maestros of Cent’Anni! Schull Harbour Hotel an ideal base for West Cork trip

Long life to the pizza maestros of Cent’Anni

Schull Harbour Hotel an ideal base for West Cork trip.

Pizza Pachino

Chris and Emma opened their pizzeria Cent’Anni in the West Cork village of Durrus less than three years ago and they’ve been packing them since. 

Lasagne

Where did Chris and Emma get the name? The phrase is a contraction of the Italian words cento (hundred) and anni (years). When toasting, Italians often raise their glasses and say "Cent'anni" to wish friends and family health, prosperity, and a long life.

The Durrus

Twenty pizza options here and of course, there is one called Durrus: Tomato Base, Mozzarella, Parmesan, Durrus Cheese, Fresh Rocket, Parma Ham, Parmesan Shavings & Real Olive Company aged Balsamic vinegar.

I’ve often enjoyed Cashel Blue cheese and pears together but never in a pizza. That changed at Cent’Anni when I ordered the Pachino (Tomato Base, Mozzarella, Cashel Blue Cheese, Pears, Walnuts, Mushrooms & Honey). Delicious and delightful.

Our pick of the non-pizza choices was the Lasagne, served with salad, coleslaw and garlic bread. It was another hugely satisfying plateful, so thumbs up across the table as we came to the end of the food and our refreshing non alcoholic drink, the Cent’Anni Passionfruit and Lemon Sparkling Mocktail.

Perfetto

But not finished yet! Still room for dessert and we choose the Kahlua Tiramisu. Perfetto, as they say in Italy.

Cent’Anni til we meet again in Durrus

Schull Harbour Hotel

I know I’m repeating myself here but, for the second year running, the Schull Harbour Hotel, superbly located right in the middle of the village, proved to be an ideal base for the recent trip to West Cork to visit some of the region’s "classic" highlights. Over two glorious days, we spent a very enjoyable time with visits to Bantry House (43 minutes), the gloriously sunny Mizen Head (34 minutes) and pizza at atmospheric Cent’Anni (40 minutes).

Evening drink al fresco

Overall, the spotless hotel was fine, the rooms (no armchairs though), dining areas and so on.  They also lack a lounge area but that may be coming! In the evening, we were able to relax on the shaded roadside benches and enjoy a glass or two of the Blacks Kinsale KPA. In the mornings, we enjoyed a stretch along the harbourside walk (pick it up at the pier).

The list of hot dishes for breakfast was fairly impressive, and the morning service in the plush Ariana Restaurant was good. Hot breakfast tip: go for the French Toast with local honey butter, seasonal fruit compote, fresh fruit, and cinnamon sugar. You order the hot dishes at your table other than the satisfactory Full Irish which is presented in buffet style, along with the continental breakfast choices.

They have no parking other than the public one metres across the road. We just about managed to get a spot each evening, but I wouldn't like to be trying for one at the weekends.

Also on this trip:

Looking for a mid day snack in West Cork. A shortlist including newcomer Harnen.

West Cork highlights: Mizen Head, Bantry House. Ballydehob.

Schull Harbour Hotel (from the harbourside walk).

Leap newcomers Harnen head list of West Cork places to have that mid-day break.

Leap newbies Harnen head list of West Cork places to have that mid-day break.

Harnen of Leap

You’re driving around West Cork. You’ve had that big breakfast and the evening's reserved dinner will not lack quantity either. You need to take it easy at lunchtime. 

But where? Here’s four suggestions: Along the Way (Goleen), Garinish Café on the eponymous island, Béal Blásta in Ballydehob and the newly opened Harnen in Leap will have the  tasty answer, with quality. I’m sure there are quite a few more (including Mannings of Ballylickey) but these are the ones that came to my rescue over the past few weeks.

Harnen, just opened in Leap, is a terrific spot for that mid-day break. Or mid morning. Mid afternoon. Midweek. Mid journey. Or whenever you're passing!

Loganberry cake at Harnen of Leap

Cherry and Almond combo at Harnen 

Harnen of Leap  a Bakery, Cafe and a Provisions Store, is the first of the four you'll meet if travelling west from the city. It will be on your left in the village and is open Wednesday to Sunday 9-3:30pm with lunch served 11:30-2:30pm. It is already very popular and gets full quickly. Park by the church on your right. Harnen is in the ultra capable hands of Mark Jennings and Sadie Pearce (both formerly of the beloved Pilgrim's restaurant in Rosscarbery).

Along the Way, Goleen

Cookie and Lemon Drizzle at Along the Way

Mizen Head is a popular destination for visitors and the centre has its own excellent café. But this time we halted in Goleen to call to the well named Along the Way. In the centre of the village, the café sells freshly baked scones, cakes and cookies, and coffee of course. It closes on Wednesdays and hours every other day are 9.30am to 4.30 pm (4pm on Sundays).

Tea,Toffee and Nuts, and Cookie at Béal Blásta in Ballydehob
and, below, the arches of Ballydehob

In West Cork, at some point, you'll almost certainly end up in Ballydehob and in the middle of the village you'll find Béal Blásta, a wholefood shop, a vegetarian deli and café. Their mission is "to bring you joy-filled, delicious wholefood meals and treats" including freshly baked goods and great coffee too. You may not find parking too easily but there are a few lots just off the busy main street. Café hours: 9.30 to 6.pm every day except Sunday 10.00 to 3.00. By the way, Bantry House, our destination that day, also has a tea-room.

In the Garinish Cafe: superb fruit (juicy raspberry) scone and an even better apple cake

The café on Garinish Island was a pleasant surprise to us. We had planned to snack in Glengarriff but called here instead as soon as the ferry pulled in to the slip alongside. They do excellent cakes here. It is the only café on the OPW managed island. A warm welcome from the OPW guide awaits you here and you'll also find a water station, toilets, and a large mounted map to help you get around. 

If you don 't get your snack on the island, try the local Spar in the Post Office in the centre of Glengarriff village. They make delicious well-priced rolls. And their ice-cream is superb also.

In the Blue Pool: Ferry for Garinish  loads up.

Another well known lunch stop in the area is Arundel's By The Pier in Ahakista. By the way, it is not quite on the pier, just a very short distance away. If you are coming from the pier, they have parking on your right (before you pass the pub).

Take a break here, either before or after your Sheep's Head "stroll". By the way, a nearby pub, the Tin Pub, is equally popular if the number of cars parked outside each is a guide.

Arundel's (2025 photo)

After spending 90 to 120 minutes walking around the spectacular paths and viewpoints, you might consider a fuel stop at the onsite Mizen Café. It offers a range of snacks, hot and cold drinks, and homemade treats including:

• Teas, coffee and hot chocolate
• Cold juices and soft drinks
• A variety of home baked produce, including cakes, brown bread, apple tart and more...
• Homemade soup and that West Cork favourite, seafood chowder
• Local mussels and fresh fish and chips
• A selection of freshly made sandwiches
• Whipped ice-cream cones, perfect for cooling down on a warm day

Also on this trip:

Dine Cent'Anni. Stay Schull Harbour Hotel

West Cork Highlights. Mizen Head, Bantry House. Ballydehob.

FOOD TAKES CENTRE STAGE AT THE YOGA PICNIC AS 'COOK WITH KIA' SERVES UP A FEAST OF WELLNESS

FOOD TAKES CENTRE STAGE AT THE YOGA PICNIC AS 'COOK WITH KIA' SERVES UP A FEAST OF WELLNESS

Ireland's leading wellness festival expands its food offering with an exciting new 

interactive kitchen powered entirely by Kia electric vehicles

Pictured: Alice Harrison, Katy Harrison and Mary Gardiner (founders of The Yoga Picn

 

Wellness doesn't end on the yoga mat!  Increasingly, nutrition is recognised as one of the most important foundations of physical health, mental wellbeing and longevity, and this year's Yoga Picnic is putting nourishing food firmly at the heart of the festival experience.

Returning to the beautiful lakeside setting of Lilliput House on the shores of Lough Ennell, Co. Westmeath on Saturday, 4th July, Ireland's leading wellness festival is introducing an exciting new addition for 2026 – the ‘Cook With Kia Kitchen’, an interactive culinary space where some of Ireland's best-loved chefs, food creators and nutrition advocates will host live cookery demonstrations throughout the day.

 

In a unique demonstration of sustainability in action, the entire kitchen will be powered by Kia's innovative electric vehicle technology, reflecting the festival's commitment to reducing its environmental footprint while showcasing practical, future-focused solutions. The pioneering kitchen is another example of how The Yoga Picnic continues to blend innovation, sustainability, and wellbeing in one unforgettable experience.

 

Festival-goers can expect a full programme of inspiring demonstrations celebrating wholesome, flavour-packed cooking, with chefs and food personalities including Emer Simms, Samantha Forrest, Ciara Turley (@thetummyfairy), Alannah Sheehan (@worthfightingfor), Irish Mammy Cooks, and many more sharing practical recipes, cooking tips and ideas for making nutritious food part of everyday life. Throughout the day, visitors will discover simple ways to create meals that nourish both body and mind while learning from some of Ireland's most exciting voices in healthy cooking.

 

The addition of the Cook With Kia Kitchen reflects the growing interest that people have that wellness is about far more than movement alone. From supporting gut health and boosting energy levels to improving mood, hormone balance and overall wellbeing, good nutrition has become an essential pillar of modern health. The Yoga Picnic's expanded food programme encourages visitors to view cooking not simply as a daily task, but as an act of self-care, creativity, and connection.

Founded by friends, sisters and yoga teachers Alice Harrison, Mary Gardiner and Katy Harrison, The Yoga Picnic has grown from a small, grassroots gathering into one of Ireland's most respected wellness festivals, attracting visitors from across Ireland and overseas for a unique celebration of movement, mindfulness, music, and community.

 

This year's fifth anniversary festival features more than 100 experiences across the day, including internationally renowned teachers Tara Judelle, Michael James Wong, Adam Husler and Hannah Barrett, alongside leading Irish practitioners in women's health, breathwork, herbal medicine, nervous system regulation, and holistic wellbeing.

 

There are also exciting new additions throughout the festival, including a dedicated Reformer Pilates Tent, the magical new evening woodland venue Ceol sa Choill, where festival-goers can celebrate under the trees with DJ Zaneta and DJ Medalla, family-friendly yoga and children's activities, the ever-popular lakeside Uisce Spa with wood-fired saunas, hot tubs and cold-water immersion, together with sound healing, poetry, music, astrology, artisan makers, forest experiences and community gatherings.

As the sun sets over Lough Ennell, attendees will once again gather by the lakeshore for a moving closing concert led by musician, folklorist and yoga teacher Jack Harrison, bringing together music, Celtic tradition, and community in a fitting finale to Ireland's most uplifting day of wellness.

 

Mary Gardiner of The Yoga Picnic said, "Wellness is about so much more than exercise. It's about how we nourish ourselves every single day, and food plays such an important role in supporting our physical, mental and emotional wellbeing. We're incredibly excited to introduce Cook With Kia this year because it brings together sustainability, education and fantastic food in an interactive way. Whether people come for the yoga, the cooking, the music or simply to spend time together, we hope everyone leaves feeling inspired."

Adult day passes are available from €95. For further information and tickets visit www.theyogapicnic.com

 

press release

Supreme Dish of Chicken at ORSO. High Quality Produce from Chicken Inn gets the treatment it deserves from Chef Von Der Fecht

 A chicken dish fit for a king and queen thanks to English Market royalty and ORSO kitchen wizardry.

ORSO and Chicken Inn combine in an innovative, delicious and fairly priced Wednesday menu.

It may not be Chicken Supreme but it sure is a supreme chicken dish. No breast involved but what the ORSO Head Chef Hannis Von Der Fecht does with thigh and leg is nothing short of top notch. and the high quality produce from Chicken Inn gets the treatment it deserves. In addition, the customer wins big time as this Wednesday menu costs just 25.90 for two high class courses. 

In July the local focus will be on another English Market stalwart Ballycotton Seafood. Pictures above and below show the main course: Roast Organic Marinated Chicken thigh and leg, served with coconut rice in a lemongrass spiced sauce, fried shallots, peanut raju, and a fresh herb salad. 

The Chicken Inn is a 3rd generation family enterprise that was established by John Lane in 1955. The  Mulcahy family head up a leading market trader and they specialise in fresh Irish poultry, pork, bacon, and ready-to-cook meals (like their award-winning steam-cooked chicken fillets). Their state of the art production facility at the Northside for Business Campus in Ballyvolane (just behind the fire station) came on stream in 2019. Led nowadays by Tim Mulcahy, they supply many local restaurants and cafés on a wholesale level, with their sought after products reaching all corners of Cork.

ORSO, founded in 2012, has, from the first day, been a huge supporter of local produce and the English Market. Spices are prepared in-house daily, and all bread is freshly baked to order and they also produce their own beers via the nearby Elbow Lane brewery. "Some of our growers are hyper-local to us and we love working with what they provide us with each day."


Orso is part of the award-winning Market Lane Restaurant Group, which also includes Market Lane, Elbow Lane Smokehouse & Brewery, Goldie and Blackrock Castle Café. Its regular new menu is highly recommended. The infectious enthusiasm and friendly service draw you in to the very comfortable seating, including some at the counter,  and the outdoor seating for the summer.. The restaurant is in the centre of the city and is so easy to get to. Also, the website is up to date, and at https://www.orso.ie/, you can check out the menus and opening times.

ORSO have a short and impressive wine list. Quite a few cocktails (and mocktails) also feature. Not too many non alcoholic drinks available but that Prosecco above is zero percent and quite good as well. One of the pleasures of visiting ORSO, and its relations, is the fact that you can get beer made in their own brewery in Elbow Lane. I mostly go for the stout but this time opted for their Wisdom Lane Ale, refreshing and full of flavour.

\

Our super starter was also something of a surprise, a delicious combination: Chicken Kofta Skewer, drizzled with a sunflower puree and a crispy chicken skin.

The mains.