Showing posts with label Cork International Hotel. Show all posts
Showing posts with label Cork International Hotel. Show all posts

Wednesday, March 13, 2024

CORK CITY HOSPITALS CHILDREN'S CLUB RECEIVES TOP HONOUR AT COMMUNITY SPIRIT AWARDS

CORK CITY HOSPITALS CHILDREN'S CLUB RECEIVES TOP HONOUR AT COMMUNITY SPIRIT AWARDS

John Looney from the Cork City Hospitals Children's Club presented with the Judges Overall Award by Carmel Lonergan (Trigon Hotels). Pic: Brian Lougheed


Winners of the Cork International Hotel Community Spirit Awards announced at gala event

 

Cork City Hospitals Children's Club has been named the overall judges winner at the Cork International Hotel Community Spirit Awards 2023.  The charity organises magical and exciting adventures and trips of a lifetime for children and their families who are going through a difficult time.

 

This is the third year of the awards which celebrate the outstanding contributions of individuals and groups dedicated to enhancing the lives of people in their community.  Each month, a winner is announced and these people are all considered for the overall prizes at a gala ceremony which was held in the Cork International Hotel recently.

 

Founded in 1994, Cork City Hospitals Children’s Club started out as a small group of Cork University Hospital staff who got together to raise money to give children attending the hospital a fun day out.  The charity now has more than 40 volunteers made up of security personnel from CUH, Gardai, doctors, nurses, social workers, children protection officers, ambulance personnel and pharmacists.

 

The Public Vote Winner was John Calnan of Raffeen Creek Pitch & Putt Club and Leevale Athletics Club.  John was an active member of Leevale AC and Hilltown for 30 years, serving as a committee member and volunteer at Leevale where he worked with some of Cork’s finest athletes. He also played a part in the sporting lives of several Olympic athletes including Derval O’Rourke, Lizzie Lee and coach Donnie Walsh.

 

The Lifetime Contribution Award went to Mary Foley of Passage West.  Mary has been the driving force behind the Passage West Children’s Choir, the Harbour Amateur Dramatic Group, the Sunshine and Smiles Club for children with disabilities and the Passage West and Monkstown Cardiac First Responder group.

 

Eoghan Murphy, General Manager of the Cork International Hotel said; "The Community Spirit Awards provide a platform to celebrate the unsung heroes among us, whose contributions often go unnoticed. It is heartening to see the immense impact these individuals and groups have on our community. As we celebrate the achievements of this year's winners, we also extend our gratitude to all those who strive to make Cork a vibrant and inclusive community. Their dedication serves as an inspiration to us all."

 

Director of Group Operations with Trigon Hotels, Carmel Lonergan was on the judging panel and she said;  “We had a group of 12 very worthy monthly winners and each and everyone of them should be so proud of all their efforts to help others.  We had a difficult decision to make and I would like to congratulate the three winners, Cork City Hospitals Children’s Club, John Calnan and Mary Foley.  They have all given so much of their time to helping the lives of many people.  I would also like to thank those who nominated them for the award.”

 

The awards are sponsored by The Cork International hotel in association with The Carrigdhoun Newspaper and Gerald McCarthy Giftware. The judging panel was made up of private and public sector representatives including Carmel Lonergan; Nicola Radley, Cork County Council; and Vincent O’Donovan, The Carrigdhoun Newspaper.

 

Throughout 2023, there was one winner per month awarded and they were:

 

●       January - Cork City Hospitals Children’s Club

●       February -  Templebreedy SOS

●       March - Jim Griffin

●       April - The Shandon Area History Group

●       May - Cork Cancer Care Centre

●       June - Eileen McGough

●       July - Kinsale Community First Responders

●       August - Mary Foley

●       September - John Calnan

●       October - Donal Kelleher

●       November - Kevin O’Driscoll

●       December - Bernard and Ann Lynch

 

2023 Winners:

 

●       Judges Overall Winner - Cork City Hospitals Children's Club - Presented by Nicola Radley and Eoghan Murphy

●       Public Vote - John Calnan Raffeen Creek P, Leevale Athletics Club - Presented by Vincent O Donovan and Eoghan Murphy

●       Lifetime Contribution - Mary Foley - Presented by Carmel Lonergan, Trigon Hotels and Gerald McCarthy


THE PECULIAR AFTERNOON TEA EXPERIENCE RETURNS TO COLLEGE GREEN HOTEL DUBLIN, AUTOGRAPH COLLECTION

press releases Spring24

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CELEBRATING THE RETURN OF THE PECULIAR AFTERNOON TEA EXPERIENCE

AT THE COLLEGE GREEN HOTEL DUBLIN, AUTOGRAPH COLLECTION




Back by popular demand The College Green Hotel Dublin, Autograph Collection is proud to re-introduce their amazing Peculiar Afternoon Tea service.

In the Atrium Lounge in the heart of The College Green Hotel, an afternoon tea experience, distinct in its creativity and flair will return with a tropical twist this March. The peculiar tea service, alive with a vibrant exotic theme, invites guests into a world where traditional afternoon tea blends seamlessly with bold and spirited flavours.


Guests will be taken on an inspired taste journey starting with a savoury selection, featuring Spiced Barbeque Chicken Waldorf Salad on Ciabatta, Sliced Ham with Applewood Cheese on Tomato Bread, and a delicate Poached Egg Salad on Brioche, each dish a harmonious fusion of classic and tropical tastes.


As the journey progresses, the sweet offerings transport guests further into their exotic paradise. Spiced Pineapple & Rum Cake with Candied Pecans, Passionfruit Crunch Pillow on an Allspice Sable Biscuit, Fresh Mango Cheesecake with Salted Popping Candy and a Chocolate Tart with Pineapple & Lime Jam a symphony of flavours, each bite a diversity of culinary influences.



Amidst this feast for the senses, "The Pillars of Antiquity," a signature cocktail, anchors the experience with a distinctive twist. This gin-based concoction, served from a unique teapot to make the afternoon tea stand out, is infused with exotic spices and a touch of citrus, celebrating the spirit of adventure. The unique presentation in a teapot not only elevates the aesthetic but also adds an element of surprise, blending the traditional with the innovative, it's not merely a drink but a journey through time, embodying the essence of exploration and the rich narratives of voyagers of old. There’s also non-alcoholic option Copenhagen Sparking Tea available.


The peculiar afternoon concludes with the traditional touch of Baked Buttermilk Scones, complemented by Raspberry Jam and Clotted Cream, alongside the Signature College Green Tea Panna Cotta. This Peculiar Afternoon Tea in the Atrium Lounge, marked by its unique blend of flavours and the storytelling prowess of "The Pillars of Antiquity," leaves guests with a lasting impression of a journey well-travelled, all within the historic walls of the College Green Hotel.


The Peculiar Afternoon Tea costs €75 per person and available Monday – Sunday: 12:00 pm – 17:30 pm.   Classic Afternoon Tea service will also be available to Atrium Lounge guests.

To make your booking or for further information please visit www.thecollegegreenhotel.com

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EASTER TREATS FOR THE GROWN-UPS AT GLENLO ABBEY HOTEL & ESTATE, GALWAY



·      Overnight stay with a hand-crafted Easter Egg awaiting your arrival

·      Special Afternoon Tea service aboard the iconic Pullman Restaurant

·      Breakfast before departure in the River Room Restaurant

From €216 per adult sharing

The magical 5* Glenlo Abbey Hotel & Estate, Galway is offering a unique  overnight experience for adults looking for a decadent 24-hour escape during the Easter holidays.

This Easter, the iconic Pullman Restaurant, with its impressive history and passion for culinary excellence will be serving a rather special Afternoon Tea experience.  Once you step aboard you will be swept away to a different era, when these famous Orient Express carriages took first class passengers throughout Europe to Istanbul.  The history of The Pullman is all-consuming so guests can spend time reading about other elite passengers including Laurence Olivier and its part in the funeral cortege for Winston Churchill. For those wanting a tastier experience, then the Easter inspired Afternoon Tea service will certainly hit the culinary spot.  Here, Afternoon Tea menu offers an array of seasonal finger sandwiches, made with home cooked breads and locally sourced, cheeses and meats, along with delicious warm buttermilk scones, clotted cream and preserves, and Easter inspired cakes and pastries, accompanied by a selection of teas or coffee.

Classic King Room

Return to the comfort of the hotel after your Afternoon Tea delights and relax by the log fires or head to the Abbey Movie Theatre where a selection of classic movies is on shown daily in the intimate vintage inspired screening room. For those looking to shake-off the Easter excess you can take a roam or bike ride through the 138-acre estate routes and Victorian Garden.  Return to the privacy of your bedroom and enjoy your hand-crafted Easter egg and the following morning savour a cooked to order a la carte breakfast in the picturesque River Room Restaurant where you can watch the sun rise over the shores of Lough Corrib.  The overnight package costs from € 216 per person sharing including overnight accommodation, Afternoon Tea aboard The Pullman, hand crafted Easter egg and cooked to order breakfast.

Glenlo Abbey’s Team will be delighted to assist you with any queries by telephone on: Tel: Intl +353 (0) 91 519600. Or Email: stay@glenloabbey.ie

Alternatively visit www.glenloabbeyhotel.ie for more information or to purchase gift vouchers online.   


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TRIGON HOTELS LAUNCH INITIATIVE AIMED AT TACKLING FOOD WASTE 

New charter commits to reducing food waste by 20% and to reducing carbon footprint by supporting local producers 

Group Executive Chef at Trigon Hotels Alex Petit and his team are aiming
 to reduce food waste by 20%.  Picture: Brian Lougheed


Trigon Hotels has launched an initiative aimed at reducing food waste by 20% at its two properties in Cork - The Metropole Hotel and the Cork International Hotel.


Food waste is a significant contributor to climate change and the team at Trigon Hotels want to embrace new ways of doing things so they can work towards a sustainable food system.


The hotel group has created a 2024 Food Charter which outlines 10 key commitments that will help them to achieve their goal of becoming a greener hospitality partner.


Among the commitments is a reduction of food waste by 20%.  They will do this by monitoring closely all waste and its source and using every element of a product where suitable.  They also plan to introduce no-waste dishes by creating specific meals which do not generate organic or non organic by-product waste.


The team is committed to supporting local suppliers and using seasonality when designing the menus.  Trigon Hotels work with 25 local growers and producers and are always looking for new partners.  The menus at the two hotels include a map highlighting the local producers used such as McCarthy Meats in Cork City, Ardsallagh Goats Cheese in Carrigtwohill, Glenmar seafood in West Cork and the Chicken Inn in the English market.


Trigon Hotels is also aiming to increase engagement with local charity partners such as Cope Foundation which supplies fresh fruit, vegetables and herbs from the local garden.


The team plans to eliminate single use plastic and to reduce energy consumption in the kitchen by up to 20%.  The food charter states that they will reduce energy use by adhering to a strict equipment timetable and replacing defective equipment with new energy efficient equipment.


Alex Petit, Group Executive Chef at Trigon Hotels, said; "At Trigon Hotels, we understand the pivotal role the hospitality industry plays in shaping a sustainable future. The 2024 Food Charter is a testament to our dedication to reducing our environmental footprint and embracing innovative approaches to culinary operations. By implementing these commitments, we aim to lead the way towards a greener and more responsible future."


Carmel Lonergan, Director of Operations at Trigon Hotels, added; "Our 2024 Food Charter is not just a set of commitments, it is a reflection of our responsibility towards the environment and the communities we operate in.  By adopting these measures, we hope to inspire positive change within the hospitality industry and beyond.  Our teams will be meeting monthly to discuss and monitor our green actions.  Meanwhile, employee diversity and equal opportunities is at the heart of what we do and we are acting as one team on our path of positive environmental changes.” 


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CAHERNANE CAPTURED PHOTOGRAPHY RETREAT

Evelyn lining up a shot


The fabulous, four-star Cahernane House Hotel in Killarney (Co. Kerry) has just announced a very interesting and creative package that is sure to inspire all amateur photographers.  The ‘Cahernane Captured Photography Retreat’ takes place from Tuesday the 19th of March through to Thursday the 21st of March. 


This interactive and fun package is perfect for those who want to learn more about how to get to make the most of their photographs with top tips on working with natural light and capturing a moment in time.  Guests will enjoy a full day of expert guidance and tuition with photographers Keith and Evelyn Woodard, a two-night stay with full Irish breakfast each morning and dinner on both evenings as well as welcome drinks with the photographers on arrival (rates from €346 per person sharing).

 

Participants on the photography retreat will go into nature with Keith and Evelyn and stop off at the adjacent Killarney National Park and beyond to capture some of the remarkable scenery in the area and immortalise those picture-perfect memories. 


The hands-on tuition day commences at the original entrance to Muckross House Estate where guests will be presented with the magnificent beauty and architecture of Muckross House and Killarney National Park.  The tour concludes with the breathtaking Torc Waterfall which is one of the most stunning natural attractions in the area all the while being shown how to capture some great images with top tips and tricks.

The talented duo firmly believe in taking a slower approach to photography and encourage people to take the time to look for inspiration. “Beauty can be found in all kinds of places if we just take the time to look,” said Evelyn, “the nature that surrounds us can be forever remembered and cherished as a beautiful photograph in our own homes. Sometimes too an urban scene can be just as interesting and beautiful.  We just need to take our time and really look.”


Both Evelyn and Keith are high profile photographers and at one point were the most in demand wedding photographers in Ireland having snapped Michael Flatley and Niamh O’Brien’s wedding.  These days, the duo are busy capturing landscapes and seascapes, for their own collection ‘The Woodard Collection’. Their photographs in the collection are now very much in demand pieces of art and are very popular with some of the world’s leading interior designers.

Bridge over River Flesk


The west coast of Ireland is known for its amazing natural light and throughout the walk, we will explain how to work with this light in the Irish landscape which will change throughout the day,” said Keith. “No photography experience is necessary, and you can even use your camera phone.”

 

Cahernane House Hotel in Killarney, Co. Kerry is the perfect place to get away from it all this spring. Removed from the main throughfare of Killarney and set on its own private grounds on the edge of Killarney National Park, the house presents plenty of opportunities for guests to enjoy a relaxing and creative getaway. The Muckross Road, where Cahernane House is located is often referred to as ‘The gateway to the Ring of Kerry’, renowned for its spectacular scenery and ancient history.

 

Built in 1877, Cahernane House Hotel has been extensively renovated by the owners, PREM Group who have spent over €7.8 million on an ambitious renewal programme. There are 12 grand bedrooms in the original Manor House, 28 in the Garden Wing and the Coach House, once home to the horses and carriages of the Herbert family who built the house is now the setting for 8 new luxurious bedrooms. The Coach House Bedrooms have all been decorated in vibrant colours and the soft furnishings and wallpapers have been inspired by the flora of Kerry and its famous wildflowers.


Cahernane House Hotel is well known for its fantastic food which is created by the Executive Chef Cormac Vesey and his team. The Cellar Bar serves casual food daily while fine dining is offered in Herbert’s. For more information on Cahernane House Hotel or to book see www.cahernane.com or call   +353 (0) 64 663 1895.

Tuesday, January 16, 2024

CORK INTERNATIONAL HOTEL TEAMS UP WITH LOCAL SUPPLIERS

CORK INTERNATIONAL HOTEL TEAMS UP WITH LOCAL SUPPLIERS


The Cork International Hotel is highlighting the importance of supporting local producers with the launch of its new menu.  


Head Chef Paul Ryan and his team have been inspired by the incredible diversity and quality of produce in Cork and its surrounding counties.  They have given these fresh local ingredients a global twist when creating the dishes that will be served in the hotel’s restaurant, The New Yorker (open 12 noon to 9.30pm) for lunch and dinner.


The menu also includes a map highlighting where the food suppliers are located including McCarthy Meats in Cork City, Ardsallagh Goats Cheese in Carrigtwohill, Glenmar Seafood in Union Hall and Gubbeen Farm Cheese in West Cork. And don't forget the Munster Cheese Platter.


Eoghan Murphy, General Manager of the Cork International Hotel said; “We are delighted to introduce our new menu at The New Yorker, where we celebrate the delectable produce that our local communities have to offer. Our team of dedicated chefs have designed a menu that uses the diverse and vibrant flavours of Cork and its neighbouring areas to bring delicious dishes to all our customers.  We are lucky to have the very best meat, fish, dairy and vegetables right on our doorstep and our team has given these ingredients an international flair to keep the menu exciting and fresh.”


The new menus can be found at https://www.corkinternationalairporthotel.com/dining/new-yorker/


Thursday, June 29, 2023

Sunday Lunch returns in style to The Cork International Hotel

Sunday Lunch returns in style to 

The Cork International Hotel

Chorizo and prawn salad

Sunday Lunch returned in style to The Cork International Hotel for Fathers’ Day. I didn't make it that day but glad to get the opportunity to try it out last Sunday and found lots of company as the lovely and comfortable space began to fill from one o’clock on.

The lunch, which is served from 12.30 pm to 3 pm, is based on locally sourced produce and the hotel’s New Yorker Bar and Restaurant is the venue and I was a guest of the hotel. The a la carte menu offers a variety of dishes as well as a roast-of-day specials list from the carvery (these are brought to your table).

Salmon from the carvery

Starters last Sunday included Homemade Soup of The Day, Pan Fried Atlantic Prawns Pil Pil, West Cork Steamed Mussels, and New York Inspired Chicken Wings.

CL’s picks were the Mussels served in a Classic White Wine and Herb Cream Sauce, with a length of sourdough to mop up the sauce. Not too sure about the New York in the wings (aside from the fact that we were in the New Yorker Bar!), but they were excellent, the hot sauce and the famous Cashel Blue doing the business and giving the necessary lift.

NY Chicken Wings

Mains on the day included: Summer Poke Bowl, Empire State Double Beef Burger, Chef Mihira’s Authentic Elawalu Maas Vegetable Curry, and Fresh Crab and Chilli Linguine. The Carving station offered: Prime Roast of West Cork Hereford Rib of Beef with a Rich Red Wine Jus, Hony Glazed Loin of West Cork Bacon, Roasted Crown of Irish Turkey, and Lemon & Thyme Marinated Irish Salmon.

Mussels
CL loves her salmon and this, perfectly cooked, got the thumbs up. All roasts come with Crispy Roasties, Mashed Potato, Roasted Carrots, and Yorkshire Pudding with a side of Cauliflower & Cheese. Quite a plateful.

My quantity was somewhat more modest but the Warm Gubbeen Chorizo & Prawn Salad (with Fried Potatoes, Mixed Leaves, Red Onions, and Garlic Croutons) lacked nothing in quality and exceeded expectations and was one of the best salads so far this summer and one to note for sure.

I’d say the NYC Cheesecake has been on the menu here since the restaurant was renamed. But it has stood the test of time and, aided by sliced West Cork Strawberries and an excellent wild berry compote, impressed no end last Sunday. Other desserts on the list were Dark Chocolate Brownie; Lemon, Ginger & Chilli Posset; and a Classic Summer Eton Mess.


Great also to see local producers acknowledged on the menus. Food suppliers include McCarthy Meats, Keohane Seafoods, Ardsallagh Cheese, and Gubbeen Farm cheese and charcuterie. Drinks suppliers listed include Blacks of Kinsale, Stonewell Cider, Rebel City Distillery and 9 White Deer Brewery.

All in all a very satisfactory outing to the airport. Quite a large venue and full credit to the staff who were both efficient and very friendly all through. A drive to the airport was regarded as a treat in its early days. A drive for Sunday lunch is the new treat in Farmers Cross!

The Cork International Hotel Sunday Lunch is €19.00 for main course, €26 per person for two courses or €34 per person for three courses. A full kids’ menu is also available. To make a reservation call 021 454 9800.




Wednesday, June 14, 2023

FATHER’S DAY TREAT AS SUNDAY LUNCH RETURNS AT CORK INTERNATIONAL HOTEL

FATHER’S DAY TREAT AS SUNDAY LUNCH RETURNS AT CORK INTERNATIONAL HOTEL

Pic: Monika Coghlan

The Cork International Hotel is bringing back its popular Sunday Lunch menu which will be launched on Father’s Day.  

Diners can enjoy a meal made from locally sourced produce in the hotel’s New Yorker Bar and Restaurant.  The a la carte menu offers a variety of dishes as well as roast-of-day specials.

Sunday lunch will be served from 12.30pm to 3pm. 

General Manager of the Cork International Hotel is Eoghan Murphy, he said, “We’re delighted to relaunch our popular Sunday Lunch Menu on Father’s Day. It will change with the seasons and is the perfect way to celebrate a special occasion like a family birthday or anniversary. This Sunday is all about the Dads and Father Figures and there is something for all tastes from our Empire State Double Beef Burger - the Dad of all burgers to our Carving Station.”

Pic: Monika Coghlan


An example of what diners can expect:

Starter: Homemade Soup of The Day, Pan Fried Atlantic Prawn Pil Pil, West Cork Steamed Mussels, New York Inspired Chicken Wings

Mains: Summer Poke Bowl, Chef Mihira’s Authentic Elavalu Maas Vegetable Curry, Empire State Double Beef Burger, Fresh Crab and Chilli Linguine

From the Carving Station: Slow Roasted Shoulder of East Cork Lamb with a Minted Sauce, Prime Roast of West Cork Hereford Rib of Beef with a Rich Red Wine Jus, Fennel and Rosemary Pork Porchetta with Crackling with a Chimichurri Dressing, Lemon and Thyme Marinated Sea Trout With a Kale and Watercress Pesto

Dessert: NYC Inspired Baked Vanilla Cheesecake, Dark Chocolate Brownie, Lemon, Ginger & Chilli Posset, Classic Summer Eton Mess

The Cork International Hotel Sunday Lunch is €26 per person for two courses or €34 per person for three courses. A full kids’ menu is also available. To make a reservation call 021 454 9800.

press release

Wednesday, February 22, 2023

TRIGON HOTELS APPOINT FRENCH NATIVE ALEXANDRE PETIT AS GROUP EXECUTIVE CHEF

press release 


TRIGON HOTELS APPOINT FRENCH NATIVE ALEXANDRE PETIT AS GROUP EXECUTIVE CHEF


Alexandre Petit has been appointed as Group Executive Chef of Trigon Hotels. The position is a new role for the Cork-based group which operates The Metropole Hotel and the Cork International Hotel.


The French man has lived in Ireland for twenty years and has extensive experience running busy kitchens at four and five star hotels and fine dining restaurants. Alexandre was born in Paris and spent several years in Brittany before moving to Ireland at the age of 18. 


Alexandre took his first steps into a professional kitchen at the age of 15 when he worked as a kitchen porter. He obtained his Masters Degree in Kitchen Management in Dinard, Brittany. He has worked as a chef for the last 22 years, with senior roles in the Carrigaline Court Hotel, Kingsley Hotel, Hayfield Manor, Oysters Restaurant, Liss Ard Estate and the Celtic Ross Hotel. 


Managing Director of Trigon Hotels, Aaron Mansworth said, “I am delighted to welcome Alexandre Petit to the Trigon team. Food is something we take very seriously at Trigon Hotels and we already have an incredible team of chefs in both The Metropole Hotel and the Cork International Hotel. Alexandre will be collaborating with both teams to elevate our food offering even further.”


Alexandre lives in West Cork with his wife and their three children. He said, “Food and cooking are my passions, I love everything about food whether it’s sourcing new ingredients or trying new trends. For me, it’s really important to use the very best of locally sourced ingredients. It’s all about consistency, supporting small producers and respecting the product. The possibilities are endless when you have the best, freshest and seasonal ingredients. It’s fantastic to work with such a strong team at Trigon Hotels and I’m excited about what we can achieve together.”


Alexandre is passionate about sustainability and has recently joined Chefs’ Manifesto, a global network of chefs exploring how they can help deliver a sustainable food system.


He added, “Trigon Hotels is committed to minimising the impact its hotels have on the environment and it has a strong track record in this area. I’m really looking forward to playing my part and getting involved with Chefs’ Manifesto and learning from others about how to make a bigger positive impact. We all want a food system that is less wasteful, more nutritious and driven around sustainability.”